Get ready to elevate your culinary game with these mouthwatering Crab Cakes with Chipotle Mayo - a dish that promises to transform your ordinary dinner into an extraordinary gastronomic experience! Imagine delicate, golden-brown crab cakes with a crispy exterior and a tender, succulent interior, paired with a zesty chipotle mayo that will make your taste buds dance with excitement. Whether you're a seafood lover or looking to impress your dinner guests, this recipe is your ticket to culinary stardom.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 6 crab cakes
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 egg, lightly beaten
- Salt and pepper to taste
Instructions
- Carefully inspect the crab meat, removing any small shells or cartilage while keeping the delicate meat pieces intact.
- Finely mince the chipotle peppers and mix them with mayonnaise to create the chipotle mayo sauce. Set aside in refrigerator.
- In a large mixing bowl, gently combine the jumbo lump crab meat, panko breadcrumbs, beaten egg, salt, and pepper. Use a light folding motion to prevent breaking up the crab meat.
- Shape the mixture into 6 evenly sized patties, approximately 3 inches in diameter and 1/2 inch thick. Place the formed crab cakes on a clean plate.
- Refrigerate the crab cakes for 15 minutes to help them firm up and hold their shape during cooking.
- Heat a large non-stick skillet over medium-high heat and add enough olive oil to lightly coat the bottom of the pan.
- Carefully place the crab cakes in the hot skillet, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove crab cakes from skillet and place on a paper towel-lined plate to drain excess oil.
- Serve hot with the prepared chipotle mayo sauce on the side for dipping.
Tips
- Quality Matters: Always use fresh, high-quality jumbo lump crab meat for the best texture and flavor.
- Handle with Care: When mixing ingredients, use a gentle folding technique to preserve the delicate crab meat's texture and prevent breaking up the lumps.
- Chill Out: Refrigerating the crab cakes before cooking helps them hold their shape and prevents them from falling apart in the pan.
- Oil Temperature: Ensure your skillet is at medium-high heat with just enough oil to prevent sticking - this guarantees that perfect golden-brown crust.
- Don't Overcrowd: Cook crab cakes in batches if necessary to maintain proper heat and ensure even cooking.
- Drain Excess Oil: Let the crab cakes rest on a paper towel to absorb any excess oil and maintain their crispy texture.
- Serve Immediately: Crab cakes are best enjoyed hot and fresh, right out of the pan, with the chipotle mayo on the side for maximum flavor impact.
Nutrition Facts
Calories: 180kcal
Carbohydrates: g
Protein: 17g
Fat: g
Saturated Fat: g
Cholesterol: 71mg
