Crab Cakes With Chipotle Peppers
photo by Charmie777
- Ready In:
- 21mins
- Ingredients:
- 13
- Yields:
-
4 patties
- Serves:
- 2-4
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)
directions
- 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.
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Reviews
-
These are wonderful. Moist, tender and crisp on the outside. I used Dijon mustard and an orange bell pepper. The directions were wonderful; however, I was running short on time so I put the prepared crab cakes in the freezer for about 20 minutes. They were thoroughly chilled and held together nicely while cooking. I served these with additional mayo with a diced chipotle pepper and about 1 tablespoon adobo sauce. Thanks!
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey