Crab cakes with Chipotle mayo

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Crispy and delicious crab cakes with chunky crabmeat, a spicy chipotle dip and just the right balance of flavour.

Ingredients

2 cans (120 g) chunk crabmeat, drained

and squeezed of moisture

1/3 cup frozen corn, thawed

¼ cup sliced green onions

2 tablespoons chopped fresh flat leaf parsley

1/3 cup mayonnaise

2 teaspoons fresh lime juice

1 teaspoon Dijon mustard

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

1 egg, slightly beaten

2/3 cup dry breadcrumbs

Canola oil, for frying

Chipotle mayo

½ cup mayonnaise

2 teaspoons fresh lime juice

1 tablespoon minced canned Chipotle peppers in adobo sauce

Sea salt and freshly ground pepper, to taste

Preparation

For Chipotle mayo, in small bowl combine all ingredients. Cover and chill; can be stored in refrigerator up to 2 days.

For crab cakes, in medium bowl combine crabmeat, corn, green onions, parsley, mayonnaise, lime juice, mustard, salt, pepper, egg and 1⁄ 3 cup breadcrumbs. Place remaining breadcrumbs in shallow dish. Form crabmeat mixture into 2-inch balls; flatten slightly. Roll in breadcrumbs and place on parchment lined baking sheet. Chill 30 minutes.

In large nonstick skillet, heat oil over medium- high heat; cook crab cakes 3 minutes per side or until golden. Repeat with remaining crab cakes. Drain on paper towel, cool and place on parchment lined baking sheet; cover and freeze until hardened. Transfer to airtight container and freeze up to one month.

To serve, preheat oven to 400°F. Place frozen crab cakes on parchment lined baking sheet. Bake 10 to 12 minutes, or until heated through. Serve with Chipotle mayo. Makes 14.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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