Southwestern Crab Cakes with Chipotle-Lime Aioli Recipe
Start by turning this sweet and succulent seafood into ever-popular crab cakes with a Southwestern flair— a great appetizer or light dinner.
Keywords
- Crab
- Quick & Easy
- Seafood Appetizer
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Cooking tools:
- Food processor
- Nonstick skillet
- Baking sheet
- Parchment paper
- Plate
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Refrigerator
- Serving platter
Ingredients
- ½ cup diced red bell pepper
- ½ cup frozen corn kernels, thawed
- ½ cup minced scallions
- 2 Tbsp. seeded and minced jalapeño
- 3 Tbsp. olive oil, divided
- 1 ¼ cups panko bread crumbs, divided
- 1 egg, beaten
- ½ cup mayonnaise
- ¼ cup chopped fresh cilantro
- 1 tsp. Old Bay seasoning
- ½ tsp. each kosher salt, black pepper, ground cumin, and ground coriander
- 3 cans premium jumbo lump crabmeat, drained (6.5 oz. each )
- 1 cup mayonnaise
- 1 Tbsp. minced chipotle in adobo sauce
- 2 tsp. minced lime zest
- 1 Tbsp. fresh lime juice
- 2 tsp. minced garlic
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