Thursday, September 22, 2016

Chipotle Crab Cakes

Chipotle Crab Cakes  

 1 pound jumbo lump crabmeat 
 1 large egg 
 1 tablespoon mayonnaise 
 1 teaspoon Dijon mustard 
 1/2 teaspoon Worcestershire sauce 
 2 tablespoons finely chopped fresh cilantro
 salt and ground pepper 
 1/2 cup fresh corn kernels 
 1/2 cup finely diced red bell pepper 
 1 tablespoon finely minced fresh jalapeño 
 2 tablespoons finely diced shallot
 1/4 cup panko bread crumbs
 2 tablespoons vegetable oil

 For the Chipotle Dipping Sauce: 

 3/4 cup mayonnaise 
 1/3 cup sour cream 
 1 can chipotle chile in adobo sauce 
 1 tablespoon adobo sauce from chipotle chile in adobo sauce) 
 salt and ground pepper             

To make the chipotle sauce: 
 In a food processor puree the mayonnaise, sour cream, 
chipotle chile, and adobo sauce until smooth. Season with 
salt and pepper to taste. Cover and refrigerate until ready 
to serve.

 To make the crab cakes:
 1. Pick through the crabmeat to remove any extra shell.

 2. In a medium mixing bowl, whisk together the egg, 
mayonnaise, mustard, Worcestershire sauce, and cilantro. 
Season with salt and pepper to taste.

 3. Gently fold the crabmeat, corn, red bell pepper, 
jalapeño, shallots, and bread crumbs into the egg mixture. 
Shape into 8 crab cakes. Cover with plastic wrap and 
refrigerate for 1 hour.

 4. In a large cast-iron skillet over medium-high heat, 
warm the oil until a few droplets of water sizzle in skillet. 
In batches, so as to not overcrowd the skillet, cook the 
crab cakes until golden brown on both sides, about 5-6 minutes 
per side. Serve the crab cakes with a generous spoonful of 
the chipotle sauce. Serve immediately.

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