Crab cakes are one of my go to meals on a crazy weeknight. I made a Chipolte mayo to go with these – the perfect middle of the week pick me up!
8 oz crab
1/2 c panko
1 TBSP lime juice
3 TBSP mayo, lite
1 tsp paprika
1 tsp old bay seasoning
1 roasted red pepper, diced (jarred)
1 bunch of green onions, chopped
1 egg white
2 TBSP Chipolte pepper in adobo
1 roasted red pepper
1/2 c mayo, lite
Combine crab ingredients in a large bowl. Form into 4 crab cakes, cover with plastic wrap and refrigerate for at least 30 minutes.
In a small food processor combine sauce ingredients until well combined.
Heat 2 TBSP butter and 1 TBSP olive oil in a large non stick pan over medium high heat. Cook crab cakes 2 – 3 minutes per side until golden.
Serve with sauce.
2 thoughts on “Crab Cakes with chipotle mayo”
I love the sauce … do you use canned crab?
Fresh when I can – canned when I can’t