Crab Cakes With Chipotle Lemon Mayo

1. 1

   Combine the mayonnaise, chipotle powder, lemon juice, and lemon zest. Whisk until incorporated. Refrigerate mixture until ready to serve.

2. 2

   Preheat the oven to 250u00b0F. Heat the olive oil in a large saute pan over medium heat. Add the red onion, red pepper, eggplant, salt, and pepper. Cook until the vegetables have softened, about 10-12 minutes. Stir in the Worcestershire, Tabasco, Old Bay, parsley, lemon juice, and lemon zest. Cook for another 5 minutes before removing the pan from the heat to cool. Meanwhile, combine the crabmeat, mayonnaise, breadcrumbs, eggs, mustard, and basil in a large bowl. Add the cooked mixture and mix well until incorporated. Refrigerate for 30 minutes. Form 3.5-ounce crab cakes, shaping them into round patties. Pour the extra breadcrumbs into a bowl. Place each crab cake in the bowl, coating each side with breadcrumbs. In a 12-inch frying pan, heat the 1/4 cup of oil over medium heat. Fry the crab cakes until golden brown, about 4-5 minutes on each side. Keep warm in the oven until all of the cakes are cooked.

3. 3

   Spoon the mayo over each crab cake, and sprinkle each with parsley and lemon zest. Alternatively, serve the crab cakes on a platter with the mayo on the side.

* Per serving · 4 servings · Values may vary.