Now, I am not a seasoned crab cake eater but these are by far the tastiest crab cakes I have had while being land locked. Jake made these for me when we first started dating to try to impress me with his cooking skills...and it worked! I was impressed to say the least with how good they tasted, and I have come to find out they are quite easy to make as well.
Ingredients
2 cans of lump crab meat
1 TB of fresh parsley chopped
1/2 cup of mayonnaise
1/2 cup of bread crumbs
1/2 cup of green onions, chopped
1/4 tsp of salt
dash of pepper
Chipotle Mayonnaise (recipe below)
Mix all ingredients together in a bowl and shape into 4 crab cakes. Place in the refrigerator for an hour to firm. You will cook the crab cakes in a pan with 3 tbs of oil. Once pan has become hot, place the crab cakes into the hot pan and cook 4-5 minutes per side on medium to high heat or until the outer edges of the crab cake have turned a light brown. Garnish with Chipotle Mayonnaise and enjoy!
Chipotle Mayonnaise
2 tsp chipotle in adobo sauce, chopped
1/2 cup of mayonnaise
1/2 cup of sour cream
1 plum tomato seeded and finely chopped
1 clove of garlic finely chopped
juice of 1/2 lime
Mix all ingredients together in a saucepan and heat on low for about 10 minutes to allow ingredients to marry. You will want to serve the chipotle mayonnaise warm over the crab cakes.
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