Crab Cakes with Chipotle Mayonnaise

By Chef_Madel

Ingredients

• Crab Cakes:
• 1/4 cup (60 ml) butter
• 3 tbsp (45 ml) mined red onion
• 2 tbsp (30 ml) finely diced yellow pepper
• 2 tbsp (30 ml) finely diced sweet red pepper
• 1 egg
• 1/4 cup (60 ml) mayonnaise
• 1 1/2 tsp (7.5 ml) dry mustard
• 3 tbsp (45 ml) minced parsley
• 1 tsp (5 ml) Worcestershire
• Dash hot sauce
• Salt to taste
• 1 lb (500 g) lump crab meat (can substitute canned and drained crab meat)
• 1/4 cup (60 ml) crushed saltine crackers
• Chipotle Mayonnaise:
• 1/2 cup (125 ml) mayonnaise
• 1 tbsp (15 ml) finely chopped canned chipotle chilies in adobo sauce*
• 2 tsp (10 ml) adobo sauce
• 1/4 cup (60 ml) lemon juice

Preparation

Step 1

Crab Cakes:
Melt 1 1//2 tbsp (22 ml) butter in a nonstick skillet set over medium heat; add onion and peppers and saute for 3 to 4 minutes. Remove from heat and transfer to a bowl. Add egg, mayonnaise, mustard, parsley, Old Bay, Worcestershire, hot sauce and crab meat; mix together. Add approximately 1/4 cup (60 ml) crushed crackers to mixture. Add more crushed crackers until mixture holds together and isn't too wet. Form into patties.

Melt remaining butter in a nonstick skillet set over medium heat; when foam subsides add cakes to pan. Cook until golden on one side. Flip over and repeat. Keep warm until ready to serve.

Chipotle Mayonnaise:
Mix all ingredients together. Refrigerate, covered, until ready to use.