Dover: Chipotle Crab Cakes
Chipotle Crab Cakes
An original recipe by Ray Lampe, Dr. BBQ
1/4 cup mayonnaise
1/2 cup dry bread crumbs
Zest of ½ lemon
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
2 teaspoons Chipotle hot sauce
1 pound lump or backfin crab meat
Flour, for dusting
In a large bowl combine the eggs, mayo, breadcrumbs, zest, salt, paprika, pepper, and hot sauce. Mix well. Fold in the crab trying not to break it up. Form the crab mixture into six even balls and form each into a patting about ¾ inch thick. Place the patties on a plate and cover with plastic film. Refrigerate for 30 minutes.
Prepare the EGG to cook direct at 400°F/204°C.
Oil a perforated cooking grid. Place the crab cakes on the cooking grid and place the grid on the EGG. Cook for 4 to 5 minutes until golden on the bottom. Carefully flip and cook another 3 to 4 minutes until golden brown on the bottom. Transfer to a plate and serve with ranch dressing for dipping.
Makes 6 crab cakes
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