Author Notes
Golden, crispy crab cakes with a tart mayonnaise that has a little kick! —The Original Dish
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Ingredients
- Chipotle Lemon Mayo
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2 cups
mayonnaise
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1/2 tablespoon
chipotle powder
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1 tablespoon
lemon juice
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1/2 teaspoon
lemon zest
- Crab Cakes
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2 tablespoons
olive oil
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4 ounces
diced red onion
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5 ounces
diced red pepper
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4 ounces
diced eggplant
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1/2 teaspoon
salt
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1/4 teaspoon
black pepper
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2 teaspoons
Worcestershire sauce
-
1/2 teaspoon
Tabasco sauce
-
1 teaspoon
Old bay seasoning
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3 tablespoons
chopped fresh parsley
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1 tablespoon
lemon juice
-
1/2 teaspoon
lemon zest
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2 pounds
lump crabmeat
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1 cup
mayonnaise
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1.5 cups
plain breadcrumbs
-
4
eggs, lightly beaten
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1 tablespoon
Dijon mustard
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1/2 tablespoon
chopped fresh basil
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1/4 cup
canola oil for frying
Directions
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Combine the mayonnaise, chipotle powder, lemon juice, and lemon zest. Whisk until incorporated. Refrigerate mixture until ready to serve.
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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.
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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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