Southwestern Crab Cake
Ingredients
Crab Cakes
1/4 Cup red bell peppers, diced
1/2 Cup corn kernels
1/2 Cup scallions, minced
1 Tbsp jalapeño, minced
3 Tbsp olive oil, divided
1 1/4 Cup Panko bread crumbs, divided
1 Egg, beaten
1/2 Cup mayonnaise
1/4 Cup cilantro, chopped
1/2 tsp salt, Cumin, & Coriander
3 (6.5 oz) cans jumbo lump crab
1 Tsp Old Bay seasoning
Chipotle Aioli
1 Cup mayonnaise
1 Tbsp chipotle in adobo sauce, minced
1 Tsp lime zest, minced
1 Tbsp lime juice
1 Tsp garlic, minced
Preparation
In a skillet over medium-high heat, saute pepper, corn, scallions and jalapeño in 1 Tbsp of oil. Cook until softened (around 5 minutes) then let cool.
Combine vegetable mixture with 1/4 cup Pank crumbs, egg, 1/2 cup mayonnaise, cilantro, Old Bay, salt, cumin and coriander.
Gently fold into crabmeat, until mixture holds together when pressed. Chill in fridge for 30 minutes.
Form into 3/4 inch patty, press into the rest of the Panko. Transfer to baking sheet and chill for another hour.
Heat oil in skillet over medium heat. Cook until golden brown (4-5 minutes). Flip then cook more until browned. Drain on a paper towl.
For Aioli: In a food processor, mix together 1 cup mayonnaise, chiptole, zest, lime juice and garlic until combined. Put a dollop of aoili on top of crab cakes or serve on the side.
