Crab Cakes With Chipotle Lemon Mayo Recipe

Name: Crab Cakes With Chipotle Lemon Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chipotle Lemon Mayo; 2 cups mayonnaise; 1/2 tablespoon chipotle powder; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; Crab Cakes; 2 tablespoons olive oil; 4 ounces diced red onion; 5 ounces diced red pepper; 4 ounces diced eggplant; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 teaspoons Worcestershire sauce; 1/2 teaspoon Tabasco sauce; 1 teaspoon Old bay seasoning; 3 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; 2 pounds lump crabmeat; 1 cup mayonnaise; 1.5 cups plain breadcrumbs; 4 eggs, lightly beaten; 1 tablespoon Dijon mustard; 1/2 tablespoon chopped fresh basil; 1/4 cup canola oil for frying

Servings: persons

Chipotle Lemon Mayo
2 cups mayonnaise
1/2 tablespoon chipotle powder
1 tablespoon lemon juice
1/2 teaspoon lemon zest
Crab Cakes
2 tablespoons olive oil
4 ounces diced red onion
5 ounces diced red pepper
4 ounces diced eggplant
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 teaspoon Old bay seasoning
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 pounds lump crabmeat
1 cup mayonnaise
1.5 cups plain breadcrumbs
4 eggs, lightly beaten
1 tablespoon Dijon mustard
1/2 tablespoon chopped fresh basil
1/4 cup canola oil for frying

1
Combine the mayonnaise, chipotle powder, lemon juice, and lemon zest. Whisk until incorporated. Refrigerate mixture until ready to serve.
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
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.

1740

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Chipotle Lemon Mayo, 2 cups mayonnaise, 1/2 tablespoon chipotle powder, 1 tablespoon lemon juice, and more.

Yes, Crab Cakes With Chipotle Lemon Mayo falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Chipotle Lemon Mayo

How did you like this recipe?

Frequently Asked Questions