Description
Deliciously crispy crab cakes made with lump crab meat, bell peppers, and a blend of seasonings, served with a creamy chipotle mayo sauce. Perfect as an appetizer or main course, these crab cakes are pan-fried to golden perfection and bursting with flavor.
Ingredients
Scale
Crab Cakes
- 1 pound lump crab meat
- 1/2 cup bell pepper (yellow, red, or a combination), 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
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
- Make the sauce: In a bowl, combine the mayonnaise, chopped chives, minced garlic, lime juice, chipotle chili powder, salt, and pepper until smooth. Cover and refrigerate until ready to serve. This sauce can be prepared several days in advance for convenience.
- Mix crab and seasonings: In a mixing bowl, add the lump crab meat and diced bell peppers. To avoid excess moisture, squeeze the bell peppers with paper towels before adding. Add one beaten egg, Old Bay seasoning, mayonnaise, minced garlic, chopped cilantro, salt, and pepper. Gently stir until just blended to maintain the crab’s delicate texture.
- Refrigerate mixture: Cover the bowl and refrigerate the crab mixture for at least one hour or up to five hours. If liquid accumulates, place paper towels at the bottom of the bowl to absorb it and keep the mixture firm.
- Form crab cakes: Beat the remaining egg and pour into a shallow dish. Place panko bread crumbs in a separate shallow dish. Using about 1/3 cup of the crab mixture, shape into small discs roughly 3 inches in diameter. Lightly sprinkle the outside of each patty with cornstarch to help the coating adhere.
- Coat crab cakes: Dip each formed crab cake into the beaten egg, then gently coat with panko bread crumbs. Avoid heavily coating the cakes to let the crab flavor shine through.
- Cook crab cakes: Heat olive oil in a large skillet over medium heat until hot. Carefully add the crab cakes and cook for 3-4 minutes on one side until golden brown. Flip gently and cook the other side for about 3 minutes until also golden. Remove from skillet and place on a plate to rest briefly.
- Serve: Serve the warm crab cakes immediately with the prepared chipotle mayo dipping sauce for a flavorful complement.
Notes
- For best texture, use lump crab meat rather than canned crab.
- Squeezing bell peppers with paper towels reduces excess moisture, preventing soggy crab cakes.
- Do not overmix crab mixture to keep the crab meat chunky and tender.
- Refrigerating the mixture before forming helps the cakes hold together during cooking.
- Light coating of panko ensures a crispy crust while highlighting the crab flavor.
- Use a non-stick or well-seasoned skillet for easy flipping.
- Chipotle mayo sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: crab cakes, seafood appetizer, pan-fried crab cakes, chipotle mayo, lump crab meat, Old Bay seasoning, seafood recipe
