Ingredients
Scale
- For crab cakes –
- 1/3 cup finely diced red pepper
- 1/3 cup finely diced onion
- 1/3 cup finely diced celery
- 2 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 egg
- 1/2 cup panko
- 1 pound jumbo lump crab meat (picked over for shells or cartilage)
- 1 tablespoon butter
- 1 tablespoon olive oil
- For spicy aioli—
- ¼ cup mayonnaise
- ¼ cup plain nonfat yogurt
- ¼ teaspoon chipotle powder
- Mixed greens for serving
Instructions
- In a bowl, combine the first 11 ingredients. Gently mix in the crab meat being careful not to break up the pieces of crab. Using a 1/3 cup measure, form mixture into 8 crab cakes. Place on a baking sheet and refrigerate for at least 30 minutes.
- Heat a large sauté pan to medium high. Add the butter and olive oil to the pan. When the butter begins to foam, add the crab cakes and fry for about 3 – 4 minutes per side or until golden brown. Remove from pan to a serving platter. You may need to fry the crab cakes in 2 batches depending on the size of your pan. Add more butter and olive oil as needed.
- To make the spicy aioli, combine the mayonnaise, yogurt and chipotle powder in a small bowl.
- Serve crab cakes on a bed of mixed greens with the spicy aioli.
Notes
Recipe by Amy Casey
© amycaseycooks – 2014
www.amycaseycooks.com
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: entree