Crab cakes with Chipotle mayo

---

Crispy and delicious crab cakes with chunky crabmeat, a spicy chipotle dip and just the right balance of flavour.

---

Ingredients

2 cans (120 g) chunk crabmeat, drained

and squeezed of moisture

1/3 cup frozen corn, thawed

¼ cup sliced green onions

2 tablespoons chopped fresh flat leaf parsley

1/3 cup mayonnaise

2 teaspoons fresh lime juice

1 teaspoon Dijon mustard

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

1 egg, slightly beaten

2/3 cup dry breadcrumbs

Canola oil, for frying

Chipotle mayo

½ cup mayonnaise

2 teaspoons fresh lime juice

1 tablespoon minced canned Chipotle peppers in adobo sauce

Sea salt and freshly ground pepper, to taste

Serve with Kale Caesar Salad (get recipe)

---

Preparation

For Chipotle mayo, in small bowl combine all ingredients. Cover and chill; can be stored in refrigerator up to 2 days.

For crab cakes, in medium bowl combine crabmeat, corn, green onions, parsley, mayonnaise, lime juice, mustard, salt, pepper, egg and 1⁄ 3 cup breadcrumbs. Place remaining breadcrumbs in shallow dish. Form crabmeat mixture into 2-inch balls; flatten slightly. Roll in breadcrumbs and place on parchment lined baking sheet. Chill 30 minutes.

In large nonstick skillet, heat oil over medium- high heat; cook crab cakes 3 minutes per side or until golden. Repeat with remaining crab cakes. Drain on paper towel, cool and place on parchment lined baking sheet; cover and freeze until hardened. Transfer to airtight container and freeze up to one month.

To serve, preheat oven to 400°F. Place frozen crab cakes on parchment lined baking sheet. Bake 10 to 12 minutes, or until heated through. Serve with Chipotle mayo. Makes 14.