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:

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.

Instructions

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.