Name: Chipotle Crab Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cups (237 ml) finely diced red pepper; 1 cups (237 ml) finely diced onion; 1 cups (237 ml) finely diced celery; 2 tbsp mayonnaise; 2 tsp Worcestershire sauce; 0.5 tsp garlic powder; 0.5 tsp chipotle powder; 1 tsp Dijon mustard; 2 tbsp chopped fresh parsley; 1 egg; 0.5 cups (118 ml) panko; 1 lbs (454 g) jumbo lump crab meat, picked over for shells or cartilage; 1 tbsp butter; 1 tbsp olive oil; 0.25 cups (59 ml) mayonnaise; 0.25 cups (59 ml) plain nonfat yogurt; 0.25 tsp chipotle powder; Mixed greens

Description

Summery crab cakes with a spicy kick. Serve with aioli and asparagus for a delicious meal.

Ingredients

Units Scale

1 cups (237 ml) finely diced red pepper
1 cups (237 ml) finely diced onion
1 cups (237 ml) finely diced celery
2 tbsp mayonnaise
2 tsp Worcestershire sauce
0.5 tsp garlic powder
0.5 tsp chipotle powder
1 tsp Dijon mustard
2 tbsp chopped fresh parsley
1 egg
0.5 cups (118 ml) panko
1 lbs (454 g) jumbo lump crab meat, picked over for shells or cartilage
1 tbsp butter
1 tbsp olive oil
0.25 cups (59 ml) mayonnaise
0.25 cups (59 ml) plain nonfat yogurt
0.25 tsp chipotle powder
Mixed greens

Instructions

Combine the first 11 ingredients in a bowl. Gently mix in the crab meat, being careful not to break up the pieces.
Using a 1/2 cup measure, form the mixture into 8 crab cakes.
Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes.
Heat a large sauté pan to medium-high heat (approximately 375°F (190°C)).
Add butter and olive oil to the pan.
When the butter begins to foam, add the crab cakes and fry for 3–4 minutes per side, or until golden brown.
Remove the crab cakes from the pan and place them on a serving platter. You may need to fry the crab cakes in two batches.
Add more butter and olive oil as needed.
To make the spicy aioli: Combine mayonnaise, yogurt, and chipotle powder in a small bowl.
Serve the crab cakes on a bed of mixed greens with the spicy aioli.

Notes

For best results, ensure the crab meat is thoroughly picked over to remove any shell fragments or cartilage before mixing.
To prevent the crab cakes from falling apart during cooking, gently handle the mixture and refrigerate for at least 30 minutes to firm up.
If you prefer a milder flavor, reduce the amount of chipotle powder in both the crab cakes and the aioli.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1 crab cake
Calories: 350
Sugar: 2
Sodium: 400
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 10
Carbohydrates: 25
Fiber: 2
Protein: 20
Cholesterol: 150