Crisp Crab Cakes with Chipotle Mayonnaise

These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.


Slideshow: More Crab Recipes


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  • Servings: 4

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How to Make Crab Cakes


crab cakes
  • 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
  • 5 scallions, thinly sliced
  • 3 jalapeños, seeded and minced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko bread crumbs
chipotle mayonnaise
  • 3/4 cup mayonnaise
  • 1 chipotle chile in adobo, seeded and minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • Pure olive oil, for frying

How to make this recipe

  1. In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.

  2. In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.

  3. In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise.

Make Ahead

The chipotle mayonnaise can be refrigerated for up to 3 days.

Contributed By Photo © Seth Smoot Published November 2011

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