Ingredients
1/4 lb. skinless cod or flounder fillet
5 scallions
3 jalapeños
3 tbsp. fresh lemon juice
1 tbsp. chopped parsley
1/2 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1/2 c. mayonnaise
1 lb. lump crabmeat
1 1/2 c. panko bread crumbs
3/4 c. mayonnaise
1 chipotle chile in adobo
1 tbsp. fresh lemon juice
1 tsp. Old Bay seasoning
1 tsp. Dijon mustard
salt
Freshly ground pepper
pure olive oil
Preparation
Step 1Make the crab cakes: In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper, and mayonnaise, and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.Step 2Meanwhile, make the mayonnaise: In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay, and mustard, and season with salt and black pepper. Cover and refrigerate.Step 3In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
