Dessert: Crisp Crab Cakes with Chipotle Mayonnaise

These amazing, light, and simple crab cakes are bound with fish, not cracker crumbs, for a deep seafood flavor.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Crisp Crab Cakes with Chipotle Mayonnaise

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/4 lb. skinless cod or flounder fillet
5 scallions
3 jalapeños
3 tbsp. fresh lemon juice
1 tbsp. chopped parsley
1/2 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1/2 c. mayonnaise
1 lb. lump crabmeat
1 1/2 c. panko bread crumbs

Instructions

Make the crab cakes: In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper, and mayonnaise, and mix thoroughly. Using a rubber spatula, 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 mayonnaise: In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay, and mustard, and season with salt and black pepper. Cover and refrigerate.
In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.

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