Baked Crab Cakes + Spicy Chipotle Sauce


Crab Cakes: (yields 3 palm sized cakes)

  • 1/2 lb jumbo lump crab
  • 2 tbs panko bread crumbs, toasted
  • 1.5 tbs mayo
  • 1 tsp dijon mustard
  • ~ 1 tbs chives
  • ~ 1 tsp parsley
  • garlic salt
  • 1/2 egg, beaten.

Mix crab, mayo, mustard, herbs, and garlic salt and egg in a small mixing bowl. Form into patties and set aside in fridge for 1 hour. Toast panko bread crumbs until golden brown and place in bowl. Preheat oven on 375F. Coat crab cake patties in crumbs. Bake for 10-15 minutes. Serve with dipping sauce.

Chipotle Mayo:

  • 1 chipotle pepper in adobo sauce.
  • 1 tbs of adobo sauce.
  • mayo
  • 1 squeeze of lime.

In a blender, pulse until smooth

I also made those ricotta and fig pizzettes again, and this time I remembered to take pictures! So here you go:

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