Crab Cakes with Chipotle Sauce

I’m not sure how I decided to make these the other night… Sam and I were both exhausted and hungry and I wanted something somewhat decadent, but still healthy. At some point, crab cakes were suggested, and I ended up making these.

crab-cakeCrab Cakes

Obviously, the taste of these cakes will depend upon the crab you use. You can find lump crabmeat at Costco or Trader Joe’s for a decent price, but it’s certainly not cheap. You can also find cans of crabmeat near the canned tuna– some of it is all white meat. These will taste good using a couple cans of Bumblebee, and they will taste awesome if you upgrade to the more expensive stuff. But it all depends on the occasion and your budget.


  • crab-cake 12 ounces crab meat
  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • 1 jalapeño, minced
  • 1/4 cup scallions, finely chopped
  • 1/4 cup cilantro
  • 1 garlic clove, smashed and minced
  • 1 egg, beaten
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup cornmeal
  • Salt and pepper to taste

Preheat the oven to 400 degrees. In a large bowl, mix all of the ingredients except for the cornmeal. Add the cornmeal, and shape the mixture into small cakes, adding more cornmeal if necessary. Place on a baking sheet or stone, and bake for 10 minutes. Flip the cakes, and bake for an additional 10 minutes, or until golden brown. Serve with lemon and lime wedges and chipotle sauce (recipe below).

Chipotle Sauce


  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • Juice of 1 lime
  • 2 chipotles (from can), finely minced
  • 1/2 teaspoon cumin (or to taste)
  • 1/2 teaspoon freshly ground coriander (or to taste)

In a small bowl, add all of the ingredients, mixing well until everything is well-combined. Enjoy over crab cakes, or as a dip for french fries!