Chipotle Crab Cakes
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Made With Our
Directions
Item No.
370416
Item No.
111323
Item No.
111308
Item No.
111312
Ingredients
- 1 small onion or 2 medium shallots, finely chopped
- ½ red pepper, seeded and finely chopped
- 2 tablespoons + 1 cup cooking oil (divided)
- 8-10 ounces crab meat (fresh or canned)
- 1-½ Tablespoons Urban Accents Mesa Rosa Chipotle Spice Blend
- 1 egg, beaten
- ½ cup panko breadcrumbs
- 2-4 Tablespoons mayonnaise
Optional Garnish:
- Chopped Parsley
- Fresh Lemon Wedges
Directions
- Heat 2 tablespoons oil in a large skillet. Add onion and pepper cooking until softened and translucent - approximately 5 minutes. Remove to a large bowl and allow to cool 10 minutes.
- To the bowl add crab meat, Mesa Rosa Chipotle Spice Blend, egg, panko, and 2 tablespoons mayonnaise.
- Stir together until just combined, do not overwork the mixture. If the mixture feels very dry and crumbly, add one Tablespoon mayo at a time until the mixture just begins to hold together (use no more than 4 Tablespoons mayo total).
- Refrigerate mixture for at least 10 minutes to thicken. You can hold at this step for up to 3 hours.
- When ready to serve, remove mixture from the fridge and portion into six 1-inch thick patties approximately 4 inches in diameter. Be sure to press the sides in until there are no cracks to prevent breaking.
- Heat one cup of oil in a skillet over medium-high heat. Test the oil by dropping in a tiny droplet of water - if it spits and splatters, the oil is ready.
- Carefully add the patties to the oil and let fry for 4-5 minutes or until the bottom is crispy and well browned. Carefully flip and cook the second side. The second side will cook faster, so watch carefully.
- Remove to a paper towel lined plate and serve with any of Stonewall Kitchen’s aiolis.
- Pro tip: Keep fried crab cakes warm up to 2 hours in a 200°F oven on a rack set inside a baking sheet.
