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Crisp Crab Cakes with Chipotle Mayonnaise
© Seth Smoot

Crisp Crab Cakes with Chipotle Mayonnaise

  • ACTIVE: 25 MIN

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

Crab Cakes

  1. 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
  2. 5 scallions, thinly sliced
  3. 3 jalapeños, seeded and minced
  4. 3 tablespoons fresh lemon juice
  5. 1 tablespoon chopped parsley
  6. 1/2 teaspoon cayenne pepper
  7. 3/4 teaspoon kosher salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/2 cup mayonnaise
  10. 1 pound lump crabmeat, picked over
  11. 1 1/2 cups panko bread crumbs

Chipotle Mayonnaise

  1. 3/4 cup mayonnaise
  2. 1 chipotle chile in adobo, seeded and minced
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon Old Bay Seasoning
  5. 1 teaspoon Dijon mustard
  6. Salt and freshly ground pepper
  7. Pure olive oil, for frying
  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.


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