These crab cakes are very tasty. They have alot of ingredients but they are worth it!
Chipotle dipping sauce
3/4 cup Kraft or Hellmann’s mayonnaise or you may substitute sour cream
Juice of 2 limes
1/2 teaspoon of sea salt
1 finely minced garlic clove or teaspoon of garlic powder
1½ teaspoons El Yucateco Chipotle sauce
2 teaspoons of sugar or agave syrup
1 Tablespoons fresh chopped cilantro
Whisk together in medium bowl and set aside
For the Crab Cakes
½ cup Kraft or Hellmann’s mayonnaise
2 Tablespoons flat leaf parsley chopped fine
2 Tablespoon Roland hot Dijon mustard
1 teaspoon of Worcestershire sauce
few dashes of parrot hot sauce
1/2 teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon smoked paprika
2 teaspoons garlic powder
12 Ritz crackers crumbled
3 scallions finely chopped, white & green parts
1 teaspoon mirin cooking wine
1 egg
2 Tablespoons corn starch
1 Tablespoon extra virgin olive oil or melted unsalted butter
1 Tablespoon agave syrup or sugar
Juice of 1 lemon
1 cup of panko bread crumbs*
1 lb of fresh crab meat- squeezed out moisture and flake
½ cup sunflower oil for frying
1 large saute pan
Mix all ingredients except panko bread crumbs and sunflower oil
Form desired size cakes
Coat cakes in panko crumbs and set on tray
Heat saute pan medium to high heat
Add oil
Fry in 5-7 minutes each till slightly golden and plate
Keep warm in oven on baking sheet at 325°. Serve with Chipotle dipping sauce
TIP: You can substitute same amount of any of the following fishes in place of crab meat: haddock, cod, hake, tilapia or skai fish