Crab Cakes With Chipotle Mayo Recipes

CRAB CAKES WITH CHIPOTLE MAYO

Steps:

• Preheat oven to 375˚F and chill a bowl in the fridge
• Spread crab meat onto a flat tray and look for any shells, if possible flash the tray under a broiler for 10 seconds then look for shells they would be easier to find
• Discard shells
• Dice the flounder into medium size pieces
• Put into food processor with all spices
• Pulse the food processor until fish breaks down to smaller chunks
• Then slowly add the heavy cream while still pulsing the food processor
• When all the cream is added run food processor for about 40 seconds or until mixture comes together
• Very important not to over blend
• Transfer mixture to chilled bowl
• Fold in crab meat
• Separate mixture into 6-8 servings
• Preheat sauté pan and add 2 tablespoons olive oil
• Make each portion two at a time into baseball shapes and place into hot pan
• Sear for two minutes on each side
• Transfer to sizzler platter or hotel pan
• Repeat process until all portions are seared
• Place into a preheated 375˚F oven and bake for 15 minutes or until crab cake is firm
• While the crab cakes are cooking make the sauce
• To make the chipotle mayo: Place the mayo and spices in a bowl
• Zest the lime and juice it and add to mayo
• Drain the juice of chipotle into mayo and dice two peppers from can and add to mayo
• Dice the green onion - discard the white end and add onion to mayo
• Mix all together
• Mesclun salad: Put all ingredients in bowl and mix
• Plating: Put about 2 oz of Mesclun salad on plate
• Place crab cake next to salad and pour some chipotle sauce over crab cake, falling off on one side
• Garnish with grilled pineapple, grilled bread and steak fries
• Eat and enjoy

AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
• For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
• Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.

CRAB CAKES & CHIPOTLE MAYO

Steps:

• Place crabmeat in a sieve; pick through it to remove any cartilage. Press firmly to remove liquid and transfer the crab meat to a bowl.
• Add red peppers, onions, egg, 2 tbsp of bread crumbs, seasoning, 3 tbsp of chipotle mayo and stir to combine.
• Sprinkle the remaining breadcrumbs in a shallow dish. Press heaping tablespoons of crab mixture into ½ inch thick patties, and roll in bread crumbs. Then refrigerate for up to 24 hours covered.
• In a non stick pan, heat oil over medium high heat. Cook crab cakes in batches adding more oil as needed and cook until golden (usually 3 minutes or so per side).
• Keep them warm on a rack over a baking sheet with sides in the oven at 250°F/130°C oven.
• Wearing rubber gloves, finely chop chipotle peppers.

CRAB CAKES WITH CHESAPEAKE BAY MAYO

Steps:

• In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For Sauce:
• Mix all ingredients in bowl. Cover and refrigerate until ready to use.
• For Cakes
• Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
• Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.

CRAB CAKES WITH CHIPOTLE MAYO

Steps:

• Mix all ingredients for crab cakes except flour and oil. Don't break up the chunks of crab meat too much. Start with 2 tablespoons of the crumbs and only add the additional crumbs if need to get the mixture to stick together. Form into 4 cakes. Chill 30 minutes. Dip cakes in flour and fry in 1/4 cup of oil, medium heat, 4 to 5 minutes a side. Should be a nice golden brown. Serve with chipotle mayo.