baked lump crab cakes with red pepper chipotle lime sauce
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Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce
The Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce are out of this world! You'll think they came from a high end restaurant.
Ingredients
- 9 ounces lump crab meat (picked free of shells)
- 1/2 cup about 13 reduced fat ritz crackers, crushed
- 1 whole egg plus 1 egg white (beaten)
- 2 finely chopped scallions
- 2 tbsp finely chopped red bell pepper
- 1 tbsp light mayonnaise
- 2 tbsp fresh cilantro (or parsley)
- 1/2 lime (juiced)
- kosher salt and black pepper (to taste)
- cooking spray
- 1 tbsp roasted peppers (jarred)
- 1/4 cup light mayonnaise
- 1 teaspoon minced canned chipotle in adobo sauce (or more to taste)
- 1 teaspoon fresh lime juice
Directions
- In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.
- In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
- Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
- Gently shape into 4 patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking or freezer 10 minutes.
- Preheat oven to 400F. Grease a baking sheet with oil spray.
- Bake about 8 to 10 minutes on each side, until browned.
- Drizzle red pepper chipotle lime sauce over crab cakes and serve.
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