Crab cakes with Chipotle mayo
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Crispy and delicious crab cakes with chunky crabmeat, a spicy chipotle dip and just the right balance of flavour.
Ingredients
2 cans (120 g) chunk crabmeat, drained
and squeezed of moisture
1/3 cup frozen corn, thawed
¼ cup sliced green onions
2 tablespoons chopped fresh flat leaf parsley
1/3 cup mayonnaise
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 egg, slightly beaten
2/3 cup dry breadcrumbs
Canola oil, for frying
Chipotle mayo
½ cup mayonnaise
2 teaspoons fresh lime juice
1 tablespoon minced canned Chipotle peppers in adobo sauce
Sea salt and freshly ground pepper, to taste
Preparation
For Chipotle mayo, in small bowl combine all ingredients. Cover and chill; can be stored in refrigerator up to 2 days.
For crab cakes, in medium bowl combine crabmeat, corn, green onions, parsley, mayonnaise, lime juice, mustard, salt, pepper, egg and 1⁄ 3 cup breadcrumbs. Place remaining breadcrumbs in shallow dish. Form crabmeat mixture into 2-inch balls; flatten slightly. Roll in breadcrumbs and place on parchment lined baking sheet. Chill 30 minutes.
In large nonstick skillet, heat oil over medium- high heat; cook crab cakes 3 minutes per side or until golden. Repeat with remaining crab cakes. Drain on paper towel, cool and place on parchment lined baking sheet; cover and freeze until hardened. Transfer to airtight container and freeze up to one month.
To serve, preheat oven to 400°F. Place frozen crab cakes on parchment lined baking sheet. Bake 10 to 12 minutes, or until heated through. Serve with Chipotle mayo. Makes 14.
