Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::2
Yield::4 crab cakes
Ingredients
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Crab Cakes:
⅓ cup panko bread crumbs
1 large egg, beaten
3 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon yellow mustard
½ pound cooked lump crabmeat, drained
¼ cup panko bread crumbs, or as needed
2 tablespoons coconut oil
Sauce:
½ cup mayonnaise
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 tablespoon lemon juice
Directions
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.
Cook's Note:
Panko bread crumbs can be found in the Asian section of your grocery store. You can make smaller patties if you are planning on serving them as an appetizer.