When I see fresh crab in the market, this is my go-to recipe. I adore crab cakes, and the heat of the chipotle dipping sauce along with a little jalapeño in the crab cake makes for a spicy, creamy yumminess! 

 

I like to serve the crab cakes with a fresh Cesar salad on the side and pair it with a glass of champagne or a dry Chardonnay. 

 

Yield 9 crab cakes

 

1 cup sour cream

1 chipotle chill in adobo sauce, minced

1 Tbsp fresh lemon juice

1 tsp dijon mustard

Salt and pepper

 

In a small bowl, stir together all the ingredients and place in the refrigerator until ready to serve. 

 

Crab Cakes 

1 lb. lump crabmeat, picked over for shells

⅓ cup avocado mayonnaise or regular mayonnaise

1 large egg

½ tsp hot sauce

⅛ tsp cayenne pepper

2 tbsp fresh Italian parsley, chopped + a little for garnish 

3 green onions, minced, + a little for garnish

½ jalapeño, seeded and minced

2 Tbsp fresh lemon juice

1¼ cups gluten-free or regular panko bread crumbs

Salt and pepper

Olive oil

 

In a large bowl, stir together all the ingredients besides the oil.

 

Heat 3 Tbsp olive oil in a non-stick skillet to medium heat.

 

Using a ⅓ cup measuring cup, scoop the crab mixture into the skillet, pressing them down to make little cakes. Work in batches adding fresh oil each time, and do not overcrowd the pan. 

 

Once the bottom of the crab cakes are golden brown, turn them over using a thin spatula. Continue cooking until the second side is golden brown. 

 

Remove the cakes from the pan and place them directly on a platter and serve immediately. Garnish with a little parsley, green onions, and serve the sauce on the side.

 

You can make them a few hours ahead of time. Place the fried cakes on a  baking sheet, cover them, and keep them in the refrigerator. To warm, place the baking sheet uncovered in the oven at 325℉. Heat until warmed through, approximately 15 minutes. 

 

Just Salt It, and enjoy!