Baja Crabcakes Recipe
Jumbo lump crabcakes, grilled parmesan asparagus, chipotle remoulade
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Ingredients
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Baja Crabcakes
Method
Preparation
- 1
Prepare the Crabcakes
In a large bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, egg, salt, and pepper until well combined. Be careful not to break up the crab meat too much.
- 2
Form and Chill
Form the mixture into patties (about 8-10), place them on a baking sheet, and refrigerate for at least 30 minutes to help them hold together.
- 3
Prepare the Asparagus
While the crabcakes chill, preheat your grill to medium-high heat. Toss the asparagus with olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred. Sprinkle with grated parmesan cheese just before removing from the grill.
- 4
Cook the Crabcakes
Heat a non-stick skillet over medium heat and add olive oil. Cook the crabcakes for about 4-5 minutes on each side or until golden brown and heated through.
- 5
Make the Chipotle Remoulade
In a small bowl, combine the mayonnaise, minced chipotle peppers, garlic, lemon juice, and salt to taste. Mix well.
- 6
Serve
Serve the crabcakes warm with the grilled asparagus and a side of chipotle remoulade.
