Crab Cakes With Chipotle Sauce Food

CRAB CAKES WITH CHIPOTLE SAUCE

Crab Cakes with Chipotle Sauce image

Provided by George Mahaffey

Categories Shellfish Appetizer Crab Fall Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 16

Ingredients

Sauce
3/4 cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon chopped roasted peppers packed in jar
2 teaspoons minced canned chipotle chilies*
Cakes
1 cup Masa Harina (corn tortilla mix)**
12 ounces crabmeat
1/2 cup finely chopped red bell pepper
6 tablespoons mayonnaise
6 tablespoons chopped fresh cilantro
3 tablespoons plus 1 teaspoon fresh lime juice
2 teaspoons grated lemon peel
2 tablespoons olive oil
*Canned chipotle chilies in adobo sauce are available at Latin American markets, specialty foods stores and some supermarkets throughout the country.
**Available at Latin American markets and many supermarkets.

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 PEPPERS

Crab Cakes With Chipotle Peppers image

These fresh, crisp & tender crab cake has a nice spicy smokey taste that has a Southern kick to them. Fresh Lump crabmeat, mixed with celery, scallions, peppers and chipotle peppers in adobe sauce fried up and served on a bed of cilantro, lime slices and a nice dollop of my Smokey tartar sauce ( Recipe #120370 ). These are slightly smokey, tender on the inside and crisp on the outside. You can make these into little patties and serve as an appetizer. You MUST use LUMP crab meat and be careful not to break it up. There's nothing like sweet crab meat!

Provided by Rita1652

Categories Crab

Time 21m

Yield 4 patties, 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb fresh lump crabmeat
1 cup breadcrumbs
1 tablespoon chipotle mustard (Or your favorite)
2 scallions, sliced thin
1/2 stalk celery, sliced thin
1/2 yellow bell peppers or 1/2 red bell pepper, diced fine
1 egg
1/2 cup mayonnaise
1 -2 chipotle chile in adobo, diced fine, if you don't like the heat remove the seeds
1 tablespoon adobo sauce
salt and pepper
1/4 cup flour, for dusting
oil (for frying)

Steps:

Mix all ingredients except the lump crab meat, flour& oil.
Add the crabmeat gentle not to break it apart.
You want to see nice lumps of crabmeat when you cut into it.
Make four patties they will be delicate don't be afraid to bring them into a pattie.
Dust each with flour place on a dish covered with plastic wrap and chill for one hour.
In a large pan pour enough oil to coat bottom of pan.
Brown on each side till nice crisp and brown.
Just a couple of minutes each side.
Serve with Recipe #120370.

Nutrition Facts : Calories 653.4, Fat 26.5, SaturatedFat 4.6, Cholesterol 209.4, Sodium 1191.7, Carbohydrate 69.4, Fiber 3.8, Sugar 7.9, Protein 33.8

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