Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce
Prepare to be amazed by these Oven-Baked Lump Crab Cakes paired with a zesty Red Pepper Chipotle Lime Sauce! Each bite feels like a luxurious dining experience, as if you’ve just stepped into a fine-dining establishment.
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Ingredients
- 9 ounces lump crab meat
- 2 finely chopped scallions
- 2 tbsp finely chopped red bell pepper
- 1 tbsp light mayonnaise
- 2 tbsp fresh cilantro
- 1/2 lime
- kosher salt and black pepper
- cooking spray
- 1 tbsp roasted peppers
- 1/4 cup light mayonnaise
- 1 teaspoon minced canned chipotle in adobo sauce
- 1 teaspoon fresh lime juice
- 1/2 cup about 13 reduced fat Ritz crackers, crushed
- 1 whole egg plus 1 egg white
Instructions
- 1
In a compact blender or a magic bullet, blend together the mayonnaise, lime juice, roasted red pepper, and chipotle pepper until smooth.
- 2
In a spacious mixing bowl, combine the crushed crackers, eggs, chopped scallions, diced pepper, mayonnaise, cilantro, lime juice, salt, and pepper.
- 3
Stir the mixture thoroughly, then gently incorporate the crab meat, taking care not to overmix so that the crab remains in sizable pieces.
- 4
Carefully form the mixture into 4 patties using a 1/2 cup measuring cup. Place the patties in the refrigerator for at least 30 minutes to chill, or alternatively, freeze for 10 minutes.
- 5
Preheat your oven to 400°F. Lightly coat a baking sheet with cooking spray.
- 6
Bake the crab cakes for approximately 8 to 10 minutes on each side, or until they achieve a golden brown color.
- 7
Drizzle the red pepper chipotle lime sauce over the crab cakes before serving.
Nutrition Information
Notes & Tips
- Note: To make them in the air fryer, Air Fry 370F until the edges are golden, about 10 minutes turning halfway