Crab Cakes with Chipotle Lemon Mayo

By • September 21, 2014 0 Comments

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Author Notes: Golden, crispy crab cakes with a tart mayonnaise that has a little kick!The Original Dish

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Makes 16 crab cakes

Chipotle Lemon Mayo

  • 2 cups mayonnaise
  • 1/2 tablespoon chipotle powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

Crab Cakes

  • 2 tablespoons olive oil
  • 4 ounces diced red onion
  • 5 ounces diced red pepper
  • 4 ounces diced eggplant
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon Old bay seasoning
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 2 pounds lump crabmeat
  • 1 cup mayonnaise
  • 1.5 cups plain breadcrumbs
  • 4 eggs, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon chopped fresh basil
  • 1/4 cup canola oil for frying
  1. Combine the mayonnaise, chipotle powder, lemon juice, and lemon zest. Whisk until incorporated. Refrigerate mixture until ready to serve.
  2. Preheat the oven to 250°F. Heat the olive oil in a large sauté pan over medium heat. Add the red onion, red pepper, eggplant, salt, and pepper. Cook until the vegetables have softened, about 10-12 minutes. Stir in the Worcestershire, Tabasco, Old Bay, parsley, lemon juice, and lemon zest. Cook for another 5 minutes before removing the pan from the heat to cool. Meanwhile, combine the crabmeat, mayonnaise, breadcrumbs, eggs, mustard, and basil in a large bowl. Add the cooked mixture and mix well until incorporated. Refrigerate for 30 minutes. Form 3.5-ounce crab cakes, shaping them into round patties. Pour the extra breadcrumbs into a bowl. Place each crab cake in the bowl, coating each side with breadcrumbs. In a 12-inch frying pan, heat the ¼ cup of oil over medium heat. Fry the crab cakes until golden brown, about 4-5 minutes on each side. Keep warm in the oven until all of the cakes are cooked.
  3. Spoon the mayo over each crab cake, and sprinkle each with parsley and lemon zest. Alternatively, serve the crab cakes on a platter with the mayo on the side.

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