Ingredients

1 pound lump crab meat

1/2 cup bell pepper (yellow, red, or a little of both), diced

2 large eggs, separated

2 teaspoons Old Bay Seasoning

2 tablespoons mayonnaise

1 clove garlic, minced

1 tablespoon fresh cilantro, chopped

Salt and freshly ground black pepper, to taste

1/4 cup cornstarch

1 tablespoon olive oil

Panko bread crumbs

1 cup mayonnaise (for sauce)

2 tablespoons chives, finely chopped (for sauce)

2 cloves garlic, minced (for sauce)

2 teaspoons fresh lime juice (for sauce)

1 teaspoon chipotle chili powder (for sauce)

Salt and freshly ground black pepper (for sauce)

Instructions

Step 1: Make the chipotle mayo sauce by combining 1 cup mayonnaise, chives, 2 cloves minced garlic, lime juice, chipotle chili powder, salt, and pepper. Mix until smooth and refrigerate covered until ready to serve. This can be prepared several days in advance.

Step 2: In a mixing bowl, gently stir together crab meat, diced bell peppers, one beaten egg, Old Bay seasoning, 2 tablespoons mayonnaise, 1 clove minced garlic, chopped cilantro, and salt and pepper to taste. Stir just until combined.

Step 3: Cover and refrigerate the crab mixture for at least one hour, or up to five hours, to help it firm up.

Step 4: Beat the remaining egg and pour into a shallow dish. Place panko bread crumbs in another shallow dish. Using about 1/3 cup of the crab mixture, shape into a 3-inch-diameter disc. Lightly sprinkle the outside of each patty with cornstarch.

Step 5: Dip each patty into the beaten egg, then coat lightly with panko bread crumbs, avoiding a thick crust to let the crab flavor shine through.

Step 6: Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for 3 to 4 minutes on the first side, until golden brown. Carefully flip and cook the other side for about 3 minutes or until golden brown. Remove from skillet and place on a plate.

Step 7: Serve the crab cakes warm alongside the chipotle mayo sauce for dipping. Enjoy!

Tips & Variations

For a milder flavor, reduce or omit the chipotle chili powder in the sauce.

Use fresh lump crab meat whenever possible for the best texture and taste.

Try adding a squeeze of lemon juice to the crab mixture for extra brightness.

If you prefer baking, cook crab cakes at 375°F (190°C) on a greased baking sheet for about 15 minutes, flipping halfway.

FAQs

Can I use canned crab meat for this recipe?

While fresh lump crab meat is preferred for its texture and flavor, good-quality canned crab meat can be used if fresh is unavailable. Drain it well before using and handle gently to avoid breaking up the meat.

How do I prevent crab cakes from falling apart during cooking?

Chilling the crab mixture before forming the cakes helps them hold together better. Avoid overmixing the crab to keep the lumps intact, and use the egg and panko coatings as a binder and crust to maintain shape while cooking.