Crab Cakes with Chipotle Mayonnaise

Today I'm having guest over and decided to make something special for starters. 

These crab cakes will blow your pallets away! 

Crab Cakes

1/4 pound skinless cod or flounder

filler, cut into 1/2 inch pieces

5 scallions, thinly sliced

3 jalapenos,seeded and minced

3 tablespoon chopped parsley 

1/2 teaspoon cayenne pepper

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup mayonnaise

1 pound lump crabmeat,picked over

1 1/2 cups panko bread crumbs

Chipotle Mayonnaise

3/4 cup mayonnaise

1 chipotle chile in adobo, seeded and minced

1 tablespoon fresh lemon juice

1 teaspoon Old Bay Seasoning

1 teaspoon Dijon mustard 

Salt and fresh ground black pepper

Pure olive oil, for frying

In a food processor, puree fish. Transfer to a bowl and add the scallions, jalapenos, lemon juice,
parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly.  

 Gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and 

refrigerate for 30 minutes.

Meanwhile, make the chipotle mayonnaise

In a bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay Seasoning and mustard and season
with salt and black pepper. Cover and refrigerate. 

In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add the crab cakes and cook over
moderate heat until browned and heat it through, 3 minutes per side. Serve with the chipotle mayonnaise.

 

Hope you guys enjoy this amazing recipe! 

If any of you decide to make this or if I inspire you to make something similar, please tag me on Instagram(_johnnybell) or twitter @nytrendymoms. Toodles!