Chimayo Crab Cakes

Chimayo Crab Cakes
Chimayo Crab Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • (Makes 12)

  • 12

    ounces crabmeat

  • 1/2

    cup finely chopped red bell pepper

  • 1/2

    cup thinly sliced green onion

  • 6

    tablespoons mayonnaise

  • 2

    tablespoons Dijon

  • 1-2

    teaspoons Chimayo Spice Mix

  • 1

    egg

  • juice of 1 lime

  • zest of 1 lime

  • handful of fresh cilantro leaves

  • 1

    cup breadcrumbs and or Panko, divided use

  • 1/2

    teaspoon salt

  • 3

    tablespoons canola oil

Directions

Mix crabmeat, bell pepper, green onion, mayonnaise, Dijon, Chimayo Spice Mix, egg, lime juice, zest and cilantro in medium bowl. Mix in 1/2 cup of the breadcrumbs. Add salt and mix well. Shape crab mixture into twelve patties using scant 1/3 cup mixture for each. Place remaining bread crumbs in shallow dish. Add crab cakes 1 at a time, turning and pressing to coat. Transfer to sheet pan. Cover and refrigerate.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with Cilantro Lime Sauce. Cilantro Lime Sauce 1 cup sour cream 2 Tablespoons light mayonnaise juice of one lime zest of one lime 1 teaspoon Chimayo Spice Mix handful fresh cilantro leaves, roughly chopped salt and pepper to taste Mix all ingredients together.

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