Most dinners in the summer are made on the grill. We figure that if we can make it in the oven, we can make it on the grill. Last night was no different. We made crab cakes with a chipotle mayo. We weren’t too impressed with the mayo, which, we felt, was a little overpowering. But the crab cakes were delicious.
Crab Cakes with Chipotle Mayo
2 tablespoons sliced green onions
1 teaspoon Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 large egg
¾ pound crabmeat
1 ¼ cups breadcrumbs
Freshly ground black pepper
2 tablespoons canola oil
2 tablespoons unsalted butter
¾ cup mayonnaise
2 to 3 chipotles en adobo sauce, seeded and minced
3 cloves garlic, grated
2 teaspoons freshly squeezed lime juice
Blend together ½ cup of the mayo, the chipotles, about a third of the garlic, and the lime juice in a small bowl. Season to taste with salt.
Mix together the green onions, Dijon mustard, lemon juice, egg, and the remaining garlic in a large bowl. Stir in the crabmeat, ¾ cup of the bread crumbs, and the remaining ¼ cup of mayo and season to taste with salt and pepper.
Refrigerate for 30 minutes.
Divide into equal portions and gently form each portion into a ball. Gently pat each ball into the shape of a small patty, about 2 ½ inches across. Dip each crab cake into the remaining ½ cup of breadcrumbs to coat, patting so that it adheres.
Preheat the grill to 400-degrees. Spray a grill pan with olive oil or butter spray and cook the patties on the grill 8 to 10 minutes on each side.