Chimayo Crab Cakes
By debrcovey
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
Details
Preparation
Step 1
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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