Also makes nice light lunch
Chipotle Mayonnaise:
Wearing rubber gloves, finely chop Chipotle peppers. In small bowl, whisk together chipotles, mayonnaise, adobo sauce and Worcestershire sauce; set aside.
Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl.
Add red and green peppers, onions, egg, 2 tablespoons (25 mL) of the bread crumbs and 3 tablespoons (50 mL) of the chipotle mayonnaise; stir until well combined.
Sprinkle remaining bread crumbs in shallow dish. Form crabmeat mixture by rounded tablespoonfuls into balls; roll in bread crumbs.
Place balls on waxed paper-lined baking sheet; flatten to 2-inch (5 cm) diameter. (Make-ahead: Cover and refrigerate for up to 24 hours).
In nonstick skillet, heat half of the oil over medium-high heat; cook crab cakes, in batches and adding enough of the remaining oil as necessary, for 3 minutes per side or until golden. Serve with Chipotle Mayonnaise.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (48g) | ||
Recipe Makes: 16 | ||
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Calories: 122 | ||
Calories from Fat: 45 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 18.4mg | 6 % | |
Sodium 479.8mg | 17 % | |
Potassium 84mg | 2 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 12.7g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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