Chipotle Crab Cakes

Chipotle Crab Cakes  

  

            

       

  Ingredients

 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             

 Directions

  

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.