Cureative's Crab Cakes
Ingredients:
-
2 pounds crab meat (we used back meat), picked through
-
1 bell pepper (we used green), finely diced
-
1 bunch green onions, thinly sliced
-
3 chipotle peppers in adobo sauce
-
1/2 cup whole wheat bread crumbs
-
3 large eggs
-
3 tablespoons chipotle mayonnaise
-
2 tablespoons adobo sauce (or more if you like it spicy)
-
2 heaping teaspoons smoked paprika
-
1/2 teaspoon salt
For the sauce:
-
1 cup sour cream
-
Juice from 1 lemon, or more to taste
-
1 tablespoon capers
-
4 to 6 dashes of Tabasco sauce, or to taste
-
1/2 to 1 teaspoon Creole seasoning, or to taste
-
1/4 teaspoon black pepper, or to taste
Directions:
1. Combine all ingredients together in a large bowl and fold with spatula until well incorporated.
2. Shape into any desired size.
3. Heat oil in a griddle or cast iron over medium - high heat. Sear each crab cake until golden brown on each side (the duration depends on the size of the crab cake and the type of pot being used). I turned them multiple times to allow for even browning - but do not rush the process, each side needs time to brown before flipping. Be gentle when flipping, they could fall apart.
4. Serve warm or at room temperature with a dollop of sour cream sauce garnished with capers or green onion.
*Crab cakes can be formed and seared a day ahead. Heat in 350 degree oven until hot enough to serve.