Combine mayo, egg, parsley, green onion, lemon juice, Old Bay, black pepper, and chipotle chili powder in a large bowl. Gently stir in crab meat and crushed crackers just until combined.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add some spice to your crab cakes by using chipotle mayo and serve with fresh lemon wedges.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee chipotle mayo | ||
| 1 Hy-Vee large egg, lightly beaten | ||
| 2 tbsp. fresh parsley, chopped | ||
| 2 tbsp. green onion, chopped, plus additional for garnish | ||
| 1 tbsp. fresh lemon juice | ||
| ¾ tsp. Old Bay Seasoning | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ¼ tsp. chipotle chili powder | ||
| 2 (6.oz-each) pkg. lump crab meat | ||
| ½ c. Crav'N Flavor snack crackers, crushed | ||
| ½ c. Hy-Vee vegetable oil | ||
| Lemon wedges, for serving | ||
| Remoulade sauce, for serving |
Things To Grab
- Large bowl
- Baking sheet
- 12-inch skillet
- Paper towels
Directions
Pat 1/4 cup portions of crab mixture into 12 patties. Place on a baking sheet and refrigerate 30 minutes.
Heat vegetable oil in a 12-inch skillet over medium heat. Cook patties in two batches, about 2 to 3 minutes per side, or until golden brown and the centers reach 165 degrees. Drain on paper towels. Serve with lemon wedges and remoulade sauce. If desired, garnish with additional chopped green onion.
Nutrition facts
Servings
320 Calories per serving
2 crab cakes each
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 75mg
- Sodium: 410mg
- Total Carbohydrates: 7g
- Protein: 14g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 5%