Spicy Crab Cakes

Name: Spicy Crab Cakes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 spicy crab cakes
Ingredients: Extra-virgin olive oil, for the pan; 3/4 pound jumbo lump crab meat; 1/3 cup finely crushed butter crackers (such as Ritz); 3 tablespoons chipotle mayonnaise, plus more for topping; 1 large egg white, lightly beaten; 1 tablespoon chopped fresh chives, plus more for topping; 1 teaspoon finely grated lemon zest; Kosher salt

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Level: Easy

Total: 45 min
Active: 15 min

Yield: 24 spicy crab cakes

Level: Easy

Total: 45 min
Active: 15 min

Yield: 24 spicy crab cakes

Ingredients

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Extra-virgin olive oil, for the pan

3/4 pound jumbo lump crab meat

1/3 cup finely crushed butter crackers (such as Ritz)

3 tablespoons chipotle mayonnaise, plus more for topping

1 large egg white, lightly beaten

1 tablespoon chopped fresh chives, plus more for topping

1 teaspoon finely grated lemon zest

Kosher salt

Directions

Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

Photograph by Ralph Smith

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