Crab Cakes with Chipotle Peppers
Dive into a flavor-packed seafood delight with these irresistible Crab Cakes with Chipotle Peppers! Made with tender, flaky lump or claw crab meat and infused with the smoky heat of chipotle peppers in adobo sauce, these gourmet-style crab cakes are the perfect balance of spice and savory goodness. A blend of fresh green onions, parsley, and a hint of lemon juice brightens every bite, while a crispy panko breadcrumb coating ensures the ideal golden crust. Perfect for an elegant appetizer or a show-stopping main dish, these crab cakes are easy to prepare with just 20 minutes of prep time and pan-fry to perfection in under 10 minutes. Serve them with a zesty chipotle aioli or a squeeze of lemon for a dish that will tantalize seafood lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 454 g Crab meat (lump or claw)
- 120 g Breadcrumbs (panko or plain)
- 2 large Eggs
- 60 g Mayonnaise
- 2 pcs Chipotle peppers in adobo sauce
- 2 pcs Green onions (finely chopped)
- 10 g Fresh parsley (finely chopped)
- 15 ml Lemon juice
- 10 g Dijon mustard
- 2 cloves Garlic (minced)
- 5 g Salt
- 3 g Black pepper
- 60 ml Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the crab meat, 80g of breadcrumbs (reserve the rest for coating), green onions, parsley, garlic, salt, and black pepper.
In a separate smaller bowl, whisk together the eggs, mayonnaise, chopped chipotle peppers with a small amount of adobo sauce, Dijon mustard, and lemon juice until smooth.
Pour the wet mixture into the crab meat mixture and gently fold until just combined, being careful not to overmix to maintain the tender texture of the crab meat.
Form the mixture into 8 evenly-sized patties, about 2 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper.
Place the reserved breadcrumbs in a shallow dish. Lightly coat each crab cake in the breadcrumbs, pressing gently to adhere.
Refrigerate the crab cakes for 20 minutes to firm up before frying.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the crab cakes in the skillet, working in batches if needed to avoid overcrowding.
Cook each crab cake for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked crab cakes to a plate lined with paper towels to absorb excess oil.
Serve the crab cakes warm with a side of your favorite dipping sauce, such as a chipotle aioli, and garnish with additional parsley and lemon wedges if desired.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 5312 mg | 231% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 11.3 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 538 mg | 41% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1941 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
