Crab Cakes With Chipotle Peppers Recipes

JUMBO LUMP BLUE CRAB CAKES

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

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 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.