Crab Cakes & Chipotle Mayo

  • serves 0


20 Ratings
Directions for: Crab Cakes & Chipotle Mayo


Crab Cakes

1 package (200g/7 oz) frozen crabmeat, thawed (canned will do) well drained

¼ cup each finely diced carrots and sweet red peppers

¼ cup finely chopped green onions

1 egg, beaten

1 Tbsp Cajun seasoning

1 ¼ cup *Panko bread crumbs

2 Tbsp Vegetable oil

Chipotle Mayo

2 chopped chipotle peppers in adobo sauce

½ cup light mayonnaise

Dash Worcestershire sauce


Crab Cakes

1. Place crabmeat in a sieve; pick through it to remove any cartilage. Press firmly to remove liquid and transfer the crab meat to a bowl.

2. Add red peppers, onions, egg, 2 tbsp of bread crumbs, seasoning, 3 tbsp of chipotle mayo and stir to combine.

3. Sprinkle the remaining breadcrumbs in a shallow dish. Press heaping tablespoons of crab mixture into ½ inch thick patties, and roll in bread crumbs. Then refrigerate for up to 24 hours covered.

4. In a non stick pan, heat oil over medium high heat. Cook crab cakes in batches adding more oil as needed and cook until golden (usually 3 minutes or so per side).

5. Keep them warm on a rack over a baking sheet with sides in the oven at 250°F/130°C oven.

Chipotle Mayo

1. Wearing rubber gloves, finely chop chipotle peppers.

See more: Shellfish, Canada Day, Main, Vegetables, Party Favourites, Side, Picnic, Bake, North American

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