The Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce are out of this world! You’ll think they came from a high end restaurant.
Prep Time:15minutes mins
Cook Time:20minutes mins
refrigerate time:30minutes mins
Total Time:1hour hr 5minutes mins
Ingredients
For the Crab Cakes:
- 9 ounces lump crab meat (picked free of shells)
- 1/2 cup about 13 reduced fat Ritz crackers, crushed
- 1 whole egg plus 1 egg white (beaten)
- 2 finely chopped scallions
- 2 tbsp finely chopped red bell pepper
- 1 tbsp light mayonnaise
- 2 tbsp fresh cilantro (or parsley)
- 1/2 lime (juiced)
- kosher salt and black pepper (to taste)
- cooking spray
For the Zesty Chipotle Lime Sauce:
- 1 tbsp roasted peppers (jarred)
- 1/4 cup light mayonnaise
- 1 teaspoon minced canned chipotle in adobo sauce (or more to taste)
- 1 teaspoon fresh lime juice
Instructions
Red Pepper Chipotle Lime Sauce:
- In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.
Crab Cakes:
- In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
- Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
- Gently shape into 4 patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking or freezer 10 minutes.
- Preheat oven to 400F. Grease a baking sheet with oil spray.
- Bake about 8 to 10 minutes on each side, until browned.
- Drizzle red pepper chipotle lime sauce over crab cakes and serve.
Notes
Note: To make them in the air fryer, Air Fry 370F until the edges are golden, about 10 minutes turning halfway
Nutrition
Serving: 1cake with sauce, Calories: 174kcal, Carbohydrates: 12g, Protein: 13g, Fat: 9g, Saturated Fat: 2g, Fiber: 1.3g
– WW Points: 3