Ingredients Seafood Shellfish Crab Crisp Crab Cakes with Chipotle Mayonnaise 5.0 (3,428) Add your rating & review These amazing, light and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor. More Crab Recipes By Preston Clark Updated on September 27, 2016 Print Rate It Share Share Tweet Pin Email You don’t have to be from Maryland to master this crispy-sweet seafood dish. Here, 12 easy and delicious recipes for restaurant-worthy crab cakes. Photo: © Seth Smoot Active Time: 25 mins Total Time: 1 hr Yield: 4 Ingredients 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 Directions 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. In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate. 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. Rate it Print