Spicy Crab Cakes
These crab cakes get their heat from cayenne and a spoonful of puréed chipotle in adobo, so the spice builds without hiding the crab. Lump blue crab meat is the main ingredient, bound with mustard and mayonnaise rather than heavy filler, and Old Bay gives the familiar Chesapeake note. A crisp panko crust and a smoky, herby chipotle remoulade on the side finish the plate.
Instructions
Make the chipotle remoulade first. In a small bowl, stir together the first mayonnaise, the first Dijon mustard, the dill, the parsley and the puréed chipotle in adobo. Season with salt and black pepper to taste, then set the sauce aside.
In a larger bowl, combine the crab meat, Old Bay, cayenne, kosher salt, black pepper, the second measure of Dijon mustard, the second measure of mayonnaise and the lemon juice. Fold gently so the lumps of crab stay as intact as you can manage.
Shape the mixture into 4 equal patties. Set up a dish of beaten egg and a dish of panko.
Dip each patty in the egg, then press it into the panko until coated all over. Add more panko to the dish as needed.
Heat the vegetable oil for deep frying to 375°F. Fry the cakes just until they are heated through and golden brown, then lift them out and drain briefly.
Serve the crab cakes hot with the chipotle remoulade on the side.
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