Baked Lump Crab Cakes
These baked crab cakes are crispy outside, with juicy lump crab meat, simple seasonings, and fresh herbs inside. Perfect as an appetizer or light dinner served with a homemade spicy red pepper sauce.
Foto: SkinnytasteIngredients
- 9 ounces lump crab meat (picked free of shells)
- 1/2 cup about 13 reduced fat Ritz crackers, crushed
- 1 whole egg plus 1 egg white (beaten)
- 2 finely chopped scallions
- 2 tbsp finely chopped red bell pepper
- 1 tbsp light mayonnaise
- 2 tbsp fresh cilantro (or parsley)
- 1/2 lime (juiced)
- kosher salt and black pepper (to taste)
- cooking spray
- 1 tbsp roasted peppers (jarred)
- 1/4 cup light mayonnaise
- 1 teaspoon minced canned chipotle in adobo sauce (or more to taste)
- 1 teaspoon fresh lime juice
Steps
In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.
In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
Gently shape into 4 patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking or freezer 10 minutes.
Preheat oven to 400F. Grease a baking sheet with oil spray.
Bake about 8 to 10 minutes on each side, until browned.
Drizzle red pepper chipotle lime sauce over crab cakes and serve.
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