Crab Cakes

Name: Crab Cakes
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 7 servings
Ingredients: 1 pound lump crab meat*; 1/2 cup bell pepper (yellow, red, or a little of both, diced); 2 large eggs (, separated); 2 teaspoons Old Bay Seasoning; 2 Tablespoons mayonnaise; 1 clove garlic (, minced); 1 Tablespoon fresh cilantro (, chopped); salt and freshly ground black pepper (, to taste); 1/4 cup cornstarch; 1 Tablespoon olive oil; panko bread crumbs; 1 cup mayonnaise; 2 Tablespoons chives (, finely chopped); 2 cloves garlic (, minced); 2 teaspoons fresh lime juice; 1 teaspoon chipotle chili powder; salt and freshly ground black pepper

7 servings

servings

15 minutes

active time

1 hour 25 minutes

total time

Start Cooking

Ingredients

1 pound lump crab meat*

1/2 cup bell pepper (yellow, red, or a little of both, diced)

2 large eggs (, separated)

2 teaspoons Old Bay Seasoning

2 Tablespoons mayonnaise

1 clove garlic (, minced)

1 Tablespoon fresh cilantro (, chopped)

salt and freshly ground black pepper (, to taste)

1/4 cup cornstarch

1 Tablespoon olive oil

panko bread crumbs

1 cup mayonnaise

2 Tablespoons chives (, finely chopped)

2 cloves garlic (, minced)

2 teaspoons fresh lime juice

1 teaspoon chipotle chili powder

salt and freshly ground black pepper

Directions

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).

Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.

Refrigerate for at least one hour, or up to 5 hours.

Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.

Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.

Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Serve warm with chipotle mayo sauce for dipping.

Nutrition

Serving Size

Calories

204 kcal

Total Fat

12 g

Saturated Fat

2 g

Unsaturated Fat

9 g

Trans Fat

0.03 g

Cholesterol

86 mg

Sodium

866 mg

Total Carbohydrate

9 g

Dietary Fiber

0.5 g

Total Sugars

2 g

Protein

14 g