Crab Cakes w/Creamy
Chipotle Chile Sauce
Ingredients:
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1 pound jumbo lump
crabmeat, picked over to remove cartilage and shell fragments 4 medium scallions, green part only, minced (about 1/2
cup) 1 tbsp fresh parsley leaves or cilantro, dill, or basil,
chopped 1-1/2 teaspoons Old Bay seasoning 1/4 dry bread crumbs 1/4 cup mayonnaise
salt and pepper 1 large egg 1/4 cup unbleached all-purpose flour 1/4 cups vegetable oil Creamy Chipotle Chile Sauce: 1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons canned chipotle chile in adobo sauce
(minced) 1 small clove garlic, minced or pressed through a garlic
press 2 tsp minced fresh cilantro leaves 1 tsp lime juice from 1 lime |
Directions:
Gently
mix crabmeat, scallions, herb, Old Bay, 1 Tbsp bread crumbs, and mayonnaise in
medium bowl, being careful not to break up crab lumps. (The amount of breadcrumbs
you add will depend on the crabmeat’s juiciness) If the cakes won't bind at this
point, then add more breadcrumbs, one tablespoon at a time. Season with salt
and pepper to taste. Carefully fold in egg with rubber spatula until mixture
just clings together.
Divide crab mixture into four portions and
shape each into a fat, round cake, about 3 inches across and 1-1/2-inches high.
Arrange on baking sheet lined with waxed paper; cover with plastic wrap and
chill at least 30 minutes. (Can refrigerate up to 24 hours.)
Put flour on plate or in pie tin. Lightly
dredge crab cakes. Heat oil in large, preferably nonstick skillet over
medium-high heat until hot but not smoking. Gently lay chilled crab cakes in
skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side.
Serve hot, with or without related sauces.
For the sauce: Mix all of the ingredients in
a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes.
(The sauce can be refrigerated for several days.)
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Yields |
4 servings |