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Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce Recipe

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This recipe for Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Crab Cakes:
16 oz. lump crab meat
1/2 cup whole wheat panko bread crumbs
2 eggs (or 1/2 cup Egg Beaters)
2 finely chopped scallions
2 T finely chopped red bell pepper
2 T fresh cilantro (or parsley)
1/2 lime, juiced
salt and pepper to taste
cooking spray

For Chipotle Sauce:
1 T roasted red peppers (jarred)
1/4 C light mayonnaise
1 tsp. minced canned chipotle chillies in adobo sauce
1 tsp. fresh lime juice
Directions:
Directions:
Chipotle Sauce:
In small blender or food processor, puree all four ingredients.

Crab Cakes:
In a large bowl, combine bread crumbs, eggs, scallions, pepper, cilantro, lime juice, sale and pepper. Mix well, then fold in crab meat, crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup. Chill in refrigerator at least 1/2 hour before baking.

Preheat oven to 400º. Bake crab cakes about 8-10 minutes on each side, until nicely browned.

Drizzle red pepper chipotle lime sauce over crab cakes and serve.
Number Of Servings:
Number Of Servings:
6 crab cakes

 

 

 

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