Baked Lump Crab Cakes With Red Pepper Chipotle Lime Sauce Recipes

CRAB CAKES WITH CHIPOTLE SAUCE

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

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.