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Golden homemade crab cakes with dipping sauce

Crispy Homemade Crab Cakes with Chipotle Lime Sauce

Golden crab cakes with plenty of lump crab, a light panko crust, and creamy chipotle lime sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 7 crab cakes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crab Cakes
  • 1 lb lump crab meat picked over for shell
  • 1/3 cup red or yellow bell pepper finely diced and patted dry
  • 2 large eggs divided
  • 1 1/2 tsp Old Bay seasoning
  • 2 tbsp mayonnaise
  • 1 garlic clove minced
  • 1 tbsp fresh parsley chopped
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup cornstarch for dusting
  • 3/4 cup panko breadcrumbs approximately
  • 1 tbsp olive oil for cooking
Chipotle Lime Sauce
  • 3/4 cup mayonnaise
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp fresh lime juice
  • 1/2 tsp chipotle chili powder
  • 1 small garlic clove finely grated
  • salt and black pepper to taste

Method
 

  1. Stir the sauce ingredients together and refrigerate until serving.
  2. Gently mix crab, bell pepper, one beaten egg, Old Bay, mayonnaise, garlic, parsley, salt, and pepper. Chill for at least 1 hour.
  3. Shape into 7 thick patties. Lightly dust with cornstarch.
  4. Beat the remaining egg in a shallow bowl. Dip each cake lightly in egg, then coat with a thin layer of panko.
  5. Heat olive oil in a skillet over medium heat. Cook crab cakes 3 to 4 minutes per side until golden and heated through.
  6. Serve warm with the chipotle lime sauce.

Notes

Handle the crab mixture gently so the lump crab stays intact. Chilling is important for cakes that hold their shape.