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The Tastiest Crab Cakes Ever

Crab cakes make the best appetizers for any event, especially football games and whenever I am planning a menu they are always first on the list. What I like about them is that they can be made ahead, even the day before, and just reheated before kick-off.

My recipe adds just the right amount of filler to the crab to hold them together without leaving them tasting like the breaded store bought ones and aren’t expensive to make.

Crab Cakes with Chipotle Cream

Makes 12 canapés

8 ounces jumbo lump crab

1/3 cup parmesan cheese, coarse

1/3 cup panko

½ tsp old bay

½ cup mayonnaise

1 clove garlic, chopped

2 Tbs chopped fresh cilantro

2 Tbs chopped fresh chives

1 egg

1/4  cup  sour cream

2  tsp  fresh lime juice

1 tsp minced chipotle chile, canned in adobo sauce

1  tsp water

In a large bowl mix together the crab, parmesan, cilantro, chives, panko, old bay, egg, mayonnaise and garlic. Season to taste with salt and pepper.  Shape the crab cakes using a cookie cutter ( 1 ½ inches wide 1 inch high)  and sauté off the crab cakes in a little olive oil turning once.

Mix together the sour cream, lime juice, chipotle and water in a small bowl and use to garnish the crab cakes.

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