Jumbo Lump Crabcakes, Cucumber Carrot Salad And Chipotle

These Jumbo Lump Crabcakes are a seafood lover's dream, featuring tender, sweet crab meat bound gently with fresh herbs and a creamy, spicy chipotle sauce. The key to perfect crab cakes is handling the meat with care to keep it chunky and moist. Paired with a crisp cucumber and carrot salad that offers a bright, acidic contrast to the richness of the seafood, this dish is ideal for special dinners, summer potlucks, or an elegant weeknight meal. The chipotle adds a subtle smoky heat that elevates the natural sweetness of the crab without overpowering it.

Cooking Method: Baking, Stewing

Cuisine: Japanese

Courses: Salads

Difficulty: Advanced

Servings: 2

Calories: 655

Dietary: Vegan

Description

These Jumbo Lump Crabcakes are a seafood lover's dream, featuring tender, sweet crab meat bound gently with fresh herbs and a creamy, spicy chipotle sauce. The key to perfect crab cakes is handling the meat with care to keep it chunky and moist. Paired with a crisp cucumber and carrot salad that offers a bright, acidic contrast to the richness of the seafood, this dish is ideal for special dinners, summer potlucks, or an elegant weeknight meal. The chipotle adds a subtle smoky heat that elevates the natural sweetness of the crab without overpowering it.

Directions

1
Preheat the oven to 350°F (175°C).
2
Prepare the chipotle aioli base: In a small saucepan over medium heat, warm 1/2 cup of the soy/vegetable oil with the diced red onion, red bell pepper, and yellow bell pepper until tender, about 7 minutes. Remove from heat.
3
In a large bowl, whisk together the 3 egg yolks, lime juice, Dijon mustard, Tabasco, and fish sauce.
4
Slowly pour the warm oil and vegetable mixture into the yolk mixture in a thin stream, whisking constantly to create an emulsion similar to hollandaise. Continue whisking until all oil is incorporated and the sauce thickens.
5
Return the saucepan to low heat for 30 seconds, whisking constantly, then immediately place the bowl over an ice bath to cool the sauce quickly. Refrigerate until well-chilled.
6
Prepare the crab mixture: Pick over the jumbo lump crabmeat to remove any shell fragments. In a large bowl, gently toss the crab with the chopped dill, chives, parsley, and white pepper.
7
Add 2-3 heaping tablespoons of the chilled chipotle aioli base to the crab mixture and gently fold to combine. Add fresh bread crumbs just enough to bind the mixture, ensuring it remains moist. Taste and adjust seasoning if necessary.
8
Form the crab mixture into patties about 2 inches in diameter. Handle gently to keep the crab lumps intact.
9
In a shallow dish, beat the 2 whole eggs. Dredge each crab cake first in the beaten egg, then coat lightly with Panko breadcrumbs.
10
Heat 1/4 cup of vegetable oil in a large sauté pan over medium heat. Working in batches, sauté the crab cakes for 2-3 minutes per side until golden brown and crisp. Reserve on a platter.
11
Transfer the browned crab cakes to the preheated oven and bake for 2-3 minutes to heat through.
12
While the crab cakes cook, assemble the cucumber carrot salad: Toss the diced cucumber, carrots, and remaining diced peppers with a splash of lime juice, a pinch of salt, and a small amount of minced chipotle pepper if desired for extra heat.
13
Plate the warm crab cakes alongside the crisp cucumber carrot salad and serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 655kcal

% Daily Value *
Total Fat 61.5g95%
Saturated Fat 9.3g47%
Cholesterol 250mg84%
Sodium 850mg36%
Total Carbohydrate 31.6g11%
Dietary Fiber 11.8g48%
Sugars 2.5g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/jumbo-lump-crabcakes-cucumber-carrot-salad-and-chipotle/