Makes about 12-14 appetizer size crab cakes
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons of minced canned chipotle peppers in adobo sauce
- 1 clove garlic, minced
- 2 teaspoons chopped cilantro
- 1 teaspoon fresh lime juice
- 1 pound crab meat
- ½ cup finely sliced scallion tops (green part)
- 1 tablespoon minced parsley
- 1 ½ teaspoons Old Bay Seasoning
- ½ cup fine fresh bread crumbs, preferably white bread
- ¼ cup good quality mayonnaise
- 1 large egg, whisked
- white pepper
- ½ cup Panko (Japanese bread crumbs)
- ¼ -½ cup extra virgin olive oil, divided
For the sauce, place all of the ingredients into a small bowl, whisk to combine. Place in the refrigerator until ready to use.
Make crab cakes at least ½–1 hour prior to cooking. This is a very important step. The crab cakes will hold together much better if chilled. Store on a parchment lined sheet pan, cover and store in the refrigerator. They will hold in the refrigerator for up to 24 hours.
To assemble the crab cakes, gently squeeze out all of the excess liquid from the crab with your hands. Place the crab in a medium bowl and add all of the ingredients except for the Panko and oil. Gently incorporate all of the ingredients with a rubber spatula, using caution not to break up the crab.
Place a 2 inch ring on the prepared sheet pan. Press ¼ cup into the ring, and firmly pack the mixture. Remove ring and proceed with the remaining crab mixture.
Place the Panko on a plate and dredge the crab cakes, brushing off any extra coating.
Preheat a large sauté pan in the oven for 5 minutes. Remove and add ¼ cup of oil. Add the crab cakes and sauté until browned on each side about 4-5 minutes.
Remove to a serving platter. If you need to cook the crab cakes in separate batches, carefully wipe out the sauté pan and return to the oven for a minute or so and then add the remaining oil. Continue to cook the remaining crab cakes.
Serve with the Chipotle Dipping Sauce.