Crab Cakes ~ Tortitas de Jaiba

My first taste of crab cakes was out of my small kitchen in New York and no, not in Maryland like I would have liked, lol! Someday I might have real Maryland crab cakes. But, for now, I will settle for preparing them at home. No complaints from my better half yet! Even though I do not live in area that is known for it’s fresh seafood, that doesn’t stop me from preparing seafood dishes. I still remember the day that I finally was brave enough to cook raw shrimp! Is it done? I wonder if it’s done? Ha, ha, ha!! Trial and error is how I have learned many things in the kitchen these past few years. Today I share with you a couple of recipes on my crab cake adventures. The first crab cake garnished with a chipotle mayonnaise and served with a habanero slaw.  I prepared that same crab cake again and served it with a fresh pineapple salsa! So fresh and tasty! And the last crab cake I mixed in cilantro, one of my favorite ingredients. Twice a year I may splurge on lump crab meat because I know that I will still spend less than going out to eat. And 9 out of 10 times, it taste so much better! #foodieforlife #crabcakes #notfrommaryland

Crab Cakes with Chipotle Mayonnaise and Habanero Slaw

Crab Cakes with Pineapple Salsa

Click onto the link to see full recipe for Pineapple Salsa

https://pinaenlacocina.com/pina-fresh-pineapple-sweet-and-savory-recipes/

Cilantro Chile  Crab Cakes!

https://pinaenlacocina.com/cilantro-chile-crab-cakes/

Crab Cakes with Chipotle Mayonnaise and Habanero Slaw

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Course: Appetizer

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 14 minutes minutes

30 minutes minutes

Total Time: 1 hour hour 14 minutes minutes

Servings: 4 Servings

Ingredients

• 1 pound lump crab meat
• 12 saltines crushed
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 3 tablespoons finely chopped green onion green part only
• 1 small jalapeño pepper finely diced
• Zest of 1 lemon
• 1 teaspoon Tajin seasoning chile limon powder
• 1 tablespoon olive or grapeseed oil
• 1 egg
• Salt and fresh ground pepper
• Olive oil for frying
• For Slaw with Habanero Pepper:
• 4 cups finely shredded green cabbage
• ½  cup shredded carrots
• ¼  cup radishes cut into matchsticks
• ¼  cup finely chopped green onions
• 1 habanero pepper finely minced (remove seeds)
• 1/3 cup rice wine vinegar
• Juice of 1 key lime
• 1 teaspoon Tajin seasoning chile limon powder
• 1 teaspoon sugar
• 2 tablespoons olive oil
• Salt and fresh cracked pepper
• For Chipotle Mayonnaise:
• 1 cup  mayonnaise
• 1 chipotle in adobo
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• ½  teaspoon smoked paprika
• Kosher Salt
• Fresh cracked pepper

Instructions

• In a large bowl, combine all of the ingredients for crab cakes, stir well to combine. Form 6 crab cakes. Set on a plate, cover with plastic wrap and refrigerate for about 30 minutes.
• In small bowl combine the rice wine vinegar, key lime juice, chile limon powder, sugar, salt and pepper. Whisk in the oil until well combined, set aside. Combine all the veggies and habanero for slaw in a large bowl, cover and keep chilled. Add the dressing 20 minutes before serving.
• In a mini chopper or blender combine all of the ingredients to make the chipotle mayonnaise, blend until smooth, taste for salt.  Transfer to small bowl, cover and keep chilled.
• Preheat oven to 350ºHeat about ¼ cup olive oil to medium heat in a large saute pan. Remove the crab cakes from refrigerator. Carefully transfer the cakes (4 at a timto hot oil. Cook for 2 minutes per side, until golden brown. Transfer to baking sheet and continue cooking the rest of crab cakes. Once all done, bake in the preheated oven for 10 minutes.
• I like to top the crab cakes with the chipotle mayonnaise and garnish with lemon wedges, chopped cilantro and fresh jalapeño. Serve with slaw or your favorite side dishes.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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