Miniature Crab Cakes with Chipotle Mayonnaise

1 lb. crabmeat (use the real deal, not “krab’)
¼ cup finely diced onion
¼ cup finely diced red bell pepper
3 cups fresh bread crumbs (divided 1 cup and 2 cups)
½ cup mayonnaise
¼ cup cream cheese, softened
1 T. Dijon mustard
1 large egg
Pinch of cayenne pepper
1/8 tsp. ground paprika
¼ tsp. salt
1 T. finely chopped parsley

In a medium bowl, mix the crabmeat, onion, bell pepper, 1-cup breadcrumbs, mayonnaise, cream cheese, mustard, egg, cayenne pepper, paprika, salt, and parsley. Refrigerate for 1 hour, if you have time.

Place remaining bread crumbs in a shallow bowl. Using a tablespoon, form a crab cake about 1” in diameter, dip in breadcrumbs and coat on both sides. Place on baking sheet that has been sprayed with vegetable oil or olive oil spray. Continue until all crabmeat is used. (Can be done a day ahead, covered with plastic wrap, then refrigerated until ready to use.) Bake in 375o oven for 10-12 minutes or until golden brown. Serve warm with a dollop of Chipotle Mayonnaise on top.

Chipotle Mayonnaise

  • 2 whole chipotle chilies (canned smoked jalapeno peppers)
  • 1-cup mayonnaise
  • 1 T. minced garlic
  • ½ cup chopped fresh parsley
  • ¼ tsp. kosher salt

    Place all ingredients in blender or processor and blend until smooth. Serve with crab cakes. Makes about 1 cup mayonnaise (Can be done a day ahead, refrigerate until ready to use).

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