Crab Cakes with Chipotle Sauce Recipe
12 oz. Crabmeat, flaked
2 eggs, beaten to golden yellow
2 Tbspn sliced green onions
2 Tbspn chopped fresh parsley
2 Tbspn Dijon mustard
1/2 Tspn paprika
3/4 Cup seasoned bread crumbs
2 Tbspn vegetable oil
1 Pat of butter
Salt and pepper to taste
Flour for dreading crab cakes
Add green onions, parsley, mustard, paprika, bread crumbs, salt and pepper to eggs and mix well. Add crabmeat to the mix and stir gently. Being careful not break crabmeat further. Do not over-mix. Use a light hand to make about 10 crab cakes. Dredge crab cakes lightly in flour and allow to rest while heating oil.
Heat oil in skillet. You will see slight ripples when oil is ready. Add crab cakes and lower heat to medium high. Cook crab cakes until a light gold on one side and turn over to cook second side. This should take no more than 5 to 6 minutes until done. Add butter to pan, allow to melt. Gently turn crab cakes so both sides will have a touch of butter. Will make about 5-2 crab cake servings.
This creamy sauce has spicy heat and a slightly smoky flavor from the chipotle peppers. Perfect for the mild flavored crab cakes.
2 tbspn canned chipotle chile peppers in adobo sauce*, finely chopped
1 cup plain yogurt*
4 tbspn milk
Mix all ingredients together in a bowl and stir to blend. Spoon sauce over plated crab cakes.
*Canned chipotle chilies in adobo sauce can be found in the ethnic or Spanish/Mexican food isle of most supermarkets. I use Goya.
*Sour cream can be used instead of yogurt, but I like to creamy smoothness of yogurt.
Stop by for brunch
Crab cakes with chipotle sauce makes an easy brunch. Serve with an omelet and a small green salad. Bread is not necessary; however some may enjoy warm dinner rolls with this meal.
A pitcher of ice cold mimosa's, which is simply orange juice and champagne, will add a festive touch to your brunch, or visit BellaOnline's Wine Site for more ideas. For a non-alcoholic mimosa, add seltzer to orange juice just instead of champagne.
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