Ingredients

1 pound lump crab meat*

1/2 cup bell pepper (yellow, red, or a mix), diced

2 large eggs, separated

2 teaspoons Old Bay Seasoning

2 tablespoons mayonnaise

1 clove garlic, minced

1 tablespoon fresh cilantro, chopped

Salt and freshly ground black pepper, to taste (about 1/4-1/2 tsp salt, 1/4 tsp pepper)

1/4 cup cornstarch

1 tablespoon olive oil

Panko bread crumbs

For the chipotle mayo sauce:

1 cup mayonnaise

2 tablespoons chives, finely chopped

2 cloves garlic, minced

2 teaspoons fresh lime juice

1 teaspoon chipotle chili powder

Salt and freshly ground black pepper, to taste

Instructions

Step 1: Make the sauce by combining mayonnaise, chives, garlic, lime juice, chipotle chili powder, salt, and pepper until smooth. Refrigerate, covered, until ready to serve. This can be made several days in advance.

Step 2: In a mixing bowl, add the crab meat, diced bell peppers (squeeze them with paper towels to remove excess moisture), one beaten egg, Old Bay seasoning, mayonnaise, minced garlic, chopped cilantro, salt, and pepper. Gently stir until just combined.

Step 3: Refrigerate the crab mixture for at least one hour, or up to five hours. If liquid releases, place paper towels at the bottom of the bowl to absorb it.

Step 4: Beat the remaining egg and pour into a shallow dish. Place panko bread crumbs into another shallow dish. Form the crab mixture into patties about 3 inches in diameter, using roughly 1/3 cup per patty. Lightly sprinkle the outsides with cornstarch.

Step 5: Dip each crab cake gently into the beaten egg, then coat lightly with panko bread crumbs, avoiding a thick layer to let the crab flavor shine.

Step 6: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on one side, until golden brown. Flip carefully and cook another 3 minutes until golden on the other side. Remove to a plate.

Step 7: Serve the crab cakes warm with the chipotle mayo sauce for dipping.

Tips & Variations

To reduce moisture in the bell peppers, squeeze them with paper towels before mixing to prevent soggy crab cakes.

For an extra crunchy texture, chill the patties before cooking.

If you prefer a spicier sauce, add more chipotle chili powder or a dash of hot sauce.

Fresh cilantro can be substituted with parsley if preferred.

FAQs

Can I use canned crab meat instead of lump crab meat?

Yes, canned crab meat can be used, but it’s best to drain it well and use a good-quality variety for the best texture and flavor.

Can I freeze crab cakes?

Crab cakes can be frozen before cooking. Shape the patties and freeze them on a baking sheet until solid, then transfer to a container or bag. Cook from frozen, adding a few extra minutes to the cooking time.