Ingredients
2
2 servings
- •0.33333334326744 cup panko bread crumbs
- •1 large egg, beaten
- •3 tablespoons chopped fresh parsley
- •2 tablespoons mayonnaise
- •2 teaspoons seafood seasoning (such as Old Bay®)
- •1 teaspoon yellow mustard
- •0.5 pound cooked lump crabmeat, drained
- •0.25 cup panko bread crumbs, or as needed
- •2 tablespoons coconut oil
- •0.5 cup mayonnaise
- •1 canned chipotle pepper in adobo sauce
- •1 tablespoon adobo sauce from chipotle peppers
- •1 tablespoon lemon juice
Instructions
- Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
- Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
- While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
- Serve crab cakes with sauce on the side.
Nutritional Facts
Per 2 servings
- Calories: 869
- Carbohydrate: 28g
- Fat: 74g
- Fiber: 1g
- Protein: 33g
- Sugar: 1g
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