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Chipotle Lump Crab Cakes


  • 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


  1. 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.
  2. 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.
  3. To make the spicy aioli, combine the mayonnaise, yogurt and chipotle powder in a small bowl.
  4. Serve crab cakes on a bed of mixed greens with the spicy aioli.


Recipe by Amy Casey

© amycaseycooks – 2014

  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Category: entree