Crab Cakes With Chipotle Mayo Recipes

AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
• For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
• Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.

CRAB CAKES WITH CHIPOTLE MAYO

Steps:

• Preheat oven to 375˚F and chill a bowl in the fridge
• Spread crab meat onto a flat tray and look for any shells, if possible flash the tray under a broiler for 10 seconds then look for shells they would be easier to find
• Discard shells
• Dice the flounder into medium size pieces
• Put into food processor with all spices
• Pulse the food processor until fish breaks down to smaller chunks
• Then slowly add the heavy cream while still pulsing the food processor
• When all the cream is added run food processor for about 40 seconds or until mixture comes together
• Very important not to over blend
• Transfer mixture to chilled bowl
• Fold in crab meat
• Separate mixture into 6-8 servings
• Preheat sauté pan and add 2 tablespoons olive oil
• Make each portion two at a time into baseball shapes and place into hot pan
• Sear for two minutes on each side
• Transfer to sizzler platter or hotel pan
• Repeat process until all portions are seared
• Place into a preheated 375˚F oven and bake for 15 minutes or until crab cake is firm
• While the crab cakes are cooking make the sauce
• To make the chipotle mayo: Place the mayo and spices in a bowl
• Zest the lime and juice it and add to mayo
• Drain the juice of chipotle into mayo and dice two peppers from can and add to mayo
• Dice the green onion - discard the white end and add onion to mayo
• Mix all together
• Mesclun salad: Put all ingredients in bowl and mix
• Plating: Put about 2 oz of Mesclun salad on plate
• Place crab cake next to salad and pour some chipotle sauce over crab cake, falling off on one side
• Garnish with grilled pineapple, grilled bread and steak fries
• Eat and enjoy

CRAB FRITTERS WITH SPICY MAYO

Steps:

• To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
• Heat oil to 375 degrees F in a deep-fryer.
• Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
• Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.

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.