This is a recipe I came up with after trying so many crab cake recipes. I think it
is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.
Ingredients
- panko bread crumbs: 0.33333 cup
- egg: 1 piece (beaten)
- fresh parsley: 3 Tbsp (chopped)
- mayonnaise: 2 Tbsp
- seafood seasoning (such as Old Bay®): 2 tsp
- yellow mustard: 1 tsp
- lump crabmeat: 0.5 pound (drained, cooked)
- panko bread crumbs: 0.25 cup (or as needed)
- coconut oil: 2 Tbsp
- mayonnaise: 0.5 cup
- canned chipotle pepper in adobo sauce: 1 piece
- adobo sauce from chipotle peppers: 1 Tbsp
- lemon juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
-
Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
-
While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
-
Serve crab cakes with sauce on the side.
