Description

These classic Crab Cakes are perfectly crispy on the outside and tender inside, bursting with fresh lump crab meat and a medley of colorful bell peppers and herbs. Served with a creamy, smoky chipotle mayo sauce, they make an irresistible appetizer or main dish that brings a touch of coastal elegance to your table.

Ingredients

Scale

Crab Cakes

1 pound lump crab meat
1/2 cup bell pepper (yellow, red, or a mix), 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, for coating

Chipotle Mayo Sauce

1 cup mayonnaise
2 tablespoons chives, finely chopped
2 cloves garlic, minced
2 teaspoons fresh lime juice
1 teaspoon chipotle chili powder
Salt and freshly ground black pepper, to taste

Instructions

Make the chipotle mayo sauce: In a bowl, combine the mayonnaise, finely chopped chives, minced garlic, fresh lime juice, chipotle chili powder, and salt and pepper to taste. Stir until smooth and well mixed. Cover and refrigerate until ready to serve. This sauce can be prepared several days ahead for convenience.
Mix crab and seasonings: In a mixing bowl, gently combine lump crab meat, diced bell peppers, one beaten egg, Old Bay seasoning, 2 tablespoons mayonnaise, minced garlic, chopped cilantro, and salt and freshly ground black pepper to taste. Stir just until everything is evenly blended, careful not to break up the crab meat.
Chill the mixture: Cover the bowl and refrigerate the crab mixture for at least one hour, or up to 5 hours. This helps the flavors meld and firms the mixture for shaping.
Form crab cakes: Beat the remaining egg in a shallow dish. Place panko bread crumbs in a separate shallow dish. Take about 1/3 cup of the crab mixture and gently form into a 3-inch diameter disc in your palm. Lightly sprinkle the outside of each crab cake with cornstarch.
Coat the crab cakes: Dip each crab cake briefly into the beaten egg, then coat lightly with panko bread crumbs. Avoid thick coatings to let the crab flavor shine through.
Cook the crab cakes: Heat olive oil in a large skillet over medium heat. When hot, add crab cakes and cook for 3 to 4 minutes on one side until the bottom is golden brown. Carefully flip and cook another 3 minutes until the other side is also golden. Remove from skillet and place on a plate lined with paper towels if desired to drain excess oil.
Serve: Serve the warm crab cakes with the prepared chipotle mayo sauce on the side for dipping.

Notes

Use lump crab meat for best texture and flavor; avoid canned crab meat if possible.
Do not overmix crab cakes to keep lumps intact.
Make chipotle mayo sauce ahead for enhanced flavor development.
Cooking time may vary slightly depending on skillet and stove heat; watch for golden brown crusts.
For a gluten-free version, substitute panko with gluten-free breadcrumbs.
Crab cakes can be kept warm in a 200°F (95°C) oven while cooking the rest.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: crab cakes, seafood appetizer, crab recipe, chipotle mayo, easy crab cakes, skillet crab cakes