Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

These Red Pepper Chipotle Lime Sauce-Baked Lump Crab Cakes are incredibly delicious and considerably lighter than frying! They are healthful and delicious!


Ingredients for the Crab Cakes: nine ounces of lump crab meat that has been removed from its shell.

  1. 1/2 cup, or roughly 13 reduced-fat Ritz crackers crushed
  2. 1 whole egg plus 1 egg white, beaten
  3. 2 finely chopped scallions
  4. 2 tablespoons, or roughly chopped red bell pepper
  5. 1 tablespoon light mayonnaise
  6. 2 tablespoons, or freshly chopped cilantro or parsley
  7. 1/2 lime, juiced
  8. kosher salt and black pepper, to taste
  9. cooking spray

For the Zesty Chipotle Lime Sauce:

  • ,1 tablespoon of jarred roasted peppers
  • 1/4 cup light mayonnaise
  • 1 teaspoon of minced canned chipotle in adobo sauce, or to taste
  • 1 teaspoon of fresh lime juice.


Red Pepper Chipotle Lime Sauce:

  1. Puree the mayonnaise, lime juice, roasted pepper, and chipotle pepper in a small blender (or magic bullet).
  2. Crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt, and pepper should all be combined in a big bowl.
  3. Gently stir, being cautious not to overmix and allowing the crab to stay in big pieces, before folding in the flesh.
  4. Gently form into 4 patties with a measuring cup that holds 1/2 cup. Before baking, let it cool for at least 30 minutes in the fridge or 10 minutes in the freezer.
  5. Preheat oven to 400F. Grease a baking sheet with oil spray.
  6. Bake about 8 to 10 minutes on each side, until browned.
  7. Drizzle red pepper chipotle lime sauce over crab cakes and serve.

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