Crisp Crab Cakes with Chipotle Mayonnaise Recipe

Name: Crisp Crab Cakes with Chipotle Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces; 5 scallions, thinly sliced; 3 jalapenos, 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; 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

Servings: persons

1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
5 scallions, thinly sliced
3 jalapenos, 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
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

1
In a mini food processor, puree the fish.
2
Transfer to a large bowl and add the scallions, jalapenos, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly.
3
Using a rubber spatula, gently fold in the crabmeat.
4
Form the mixture into 8 cakes.
5
Coat the cakes with the panko and refrigerate for 30 minutes.
6
In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper.
7
Cover and refrigerate.
8
In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering.
9
Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side.
10
Serve the crab cakes with the chipotle mayonnaise.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces, 5 scallions, thinly sliced, 3 jalapenos, seeded and minced, 3 tablespoons fresh lemon juice, and more.

Yes, Crisp Crab Cakes with Chipotle Mayonnaise 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.

That's it — enjoy your meal!

Crisp Crab Cakes with Chipotle Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions