About Recipe

Golden and crispy on the outside, light and fluffy on the inside, creamy sauce on top… you can’t go wrong with that. I pack a ton of flavor into the crab cake mixture, cooking down a combination of vegetables with Worcestershire, Tabasco, and Old Bay. Lemon and herbs add a fresh aroma to the cakes, which are formed into patties using mayonnaise and eggs to hold everything together. I add just enough breadcrumbs to dry the mixture out, and then I coat the finished patties with even more crumbs. When they hit a pan of hot oil, the cakes sizzle until a brown crust forms. The mayo on top is simple enough to whip up and store in the refrigerator until the crab cakes are made. The smoky chipotle flavor and bright touch of lemon create the perfect topping to dollop onto the cakes.

Ingredients