Appetizers & Snacks – tasteandtome.com

You’ll love how these 14 crab cake recipes let you taste the sea in every bite, from delicate lump-crab Maryland styles to smoky chipotle-lime twists. Imagine warm, golden crusts giving way to tender, seasoned crab, bright lemon notes, and creamy aiolis that cut through the richness. They’re easy to make for a crowd and flexible enough to suit any palate—so keep going to find the perfect recipe for your next get-together. Classic Maryland Crab Cakes A golden, juicy crab cake with big lumps of crab and just the right seasoning — pure Maryland comfort on a plate. Ingredients: 1 lb lump crab meat, picked over for shells 2 large eggs, lightly beaten 1/4 cup mayonnaise 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 Tbsp fresh lemon juice 1 tsp Old Bay seasoning 1/4 cup finely chopped fresh parsley 1/2 cup plain breadcrumbs (plus extra for coating, if desired) 2 Tbsp melted butter 2 Tbsp vegetable oil (for frying) Salt and freshly ground black pepper, to taste Lemon wedges and tartar sauce, for serving How to Make: Gently combine the crab meat, beaten eggs, mayonnaise, Dijon, Worcestershire, lemon juice, Old Bay, parsley, breadcrumbs, melted butter, and a pinch of salt and pepper in a bowl — be careful not to break up the crab lumps. Taste a tiny bit of the mixture (or a small cooked test patty) and adjust seasoning if needed. Form the mixture into 6-8 patties, about 3 inches across, handling them gently so they hold together. If you like a crisp exterior, lightly coat each patty with a bit of extra breadcrumbs. Heat the vegetable oil in a large skillet over medium heat until shimmering. Cook the crab cakes in batches, 3–4 minutes per side, until deep golden brown and heated through — flip carefully. Transfer cooked cakes to a paper-towel-lined plate to drain any excess oil. Serve hot with lemon wedges and tartar sauce on the side. Enjoy these true Maryland-style crab cakes — crispy outside, tender and crab-filled inside! Spicy Cajun Crab Cakes Spicy Cajun Crab Cakes — bold, crispy patties with a smoky kick. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs (plus extra for coating if desired) 1/4 cup mayonnaise 1 large egg, lightly beaten 2 tablespoons finely chopped green onion (scallion) 2 tablespoons finely chopped red bell pepper 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1–2 teaspoons Cajun seasoning (adjust to taste) 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, for extra heat) 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper, to taste 2–3 tablespoons vegetable oil or butter for frying Lemon wedges and remoulade or spicy mayo for serving How to Make: Gently fold the crab meat into a bowl with panko, mayonnaise, egg, green onion, red pepper, mustard, Worcestershire, Cajun seasoning, smoked paprika, cayenne (if using), lemon juice, parsley, and a pinch of salt and pepper. Mix just until combined, being careful not to break up the crab lumps. Shape the mixture into 8 small patties or 4 larger cakes and press gently so they hold together. If you want extra crunch, gently coat each cake with a little extra panko. Heat oil or butter in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until golden brown and heated through, flipping carefully with a spatula. Transfer to a paper towel-lined plate and let rest for a minute to drain any excess oil. Serve warm with lemon wedges and a dollop of remoulade or spicy mayo. Enjoy the crispy, spicy goodness — these Cajun crab cakes are perfect for a bold appetizer or a show-stopping main! Lemon-Herb Crab Cakes With Aioli Bright, zesty crab cakes with a herby kick and silky aioli — perfect for a light dinner or party appetizer. Ingredients: 1 lb (450 g) lump crab meat, picked over for shells 1 large egg, lightly beaten 1/3 cup mayonnaise (plus 1/2 cup for aioli) 1/2 cup panko breadcrumbs (plus extra for coating if desired) 2 T fresh lemon juice (about 1 lemon) Zest of 1 lemon 2 T fresh parsley, finely chopped 1 T fresh chives, finely chopped (or 1 tsp dried) 1 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1/4 tsp Old Bay seasoning (or 1/2 tsp kosher salt + pinch cayenne) Freshly ground black pepper, to taste 2–3 T unsalted butter and/or neutral oil for frying For the lemon-herb aioli: 1/2 cup mayonnaise 1 T lemon juice 1 tsp lemon zest 1 T fresh parsley, finely chopped 1/2 tsp Dijon mustard Salt and pepper to taste How to Make: Gently combine crab meat, beaten egg, 1/3 cup mayonnaise, panko, lemon juice, lemon zest, parsley, chives, Dijon, Worcestershire, Old Bay, and pepper in a bowl. Mix gently so the crab stays in chunks. Form mixture into 8 small patties (or 4 larger ones). Press gently so they hold together. If too wet, add a little more panko. Chill the patties on a tray for 20–30 minutes to firm up (this helps them hold while cooking). While patties chill, make the aioli: whisk together 1/2 cup mayonnaise, 1 T lemon juice, 1 tsp zest, parsley, mustard, and salt and pepper. Taste and adjust. Heat butter and/or oil in a large skillet over medium heat until shimmering. Cook crab cakes in batches, 3–4 minutes per side, until golden brown and heated through. Add a little more butter/oil if needed between batches. Transfer cooked cakes to a paper towel-lined plate to drain briefly. Serve warm with lemon-herb aioli spooned on top or on the side, and a lemon wedge for extra zing. Enjoy these bright, crunchy crab cakes — they disappear fast, so tuck in and savor every lemony bite! Old Bay and Parmesan Crab Cakes Crispy Old Bay & Parmesan Crab Cakes — bright, savory, and perfect with a squeeze of lemon. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup panko breadcrumbs (plus extra for coating, optional) 1/4 cup grated Parmesan cheese 2 tbsp mayonnaise 1 large egg, lightly beaten 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 2 tsp Old Bay seasoning, plus extra for sprinkling 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped green onion (or 1 small shallot, minced) 1 tsp lemon zest 1 tbsp lemon juice Salt and freshly ground black pepper, to taste 2–3 tbsp vegetable oil or clarified butter for frying Lemon wedges and extra parsley, for serving How to Make: Gently combine the crab meat, panko, Parmesan, mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley, green onion, lemon zest, and lemon juice in a bowl. Season with salt and pepper. Mix just until ingredients come together — avoid breaking up the crab lumps. Form the mixture into 6 even patties (about 3 inches across). If too soft, chill 15–20 minutes to firm up. Lightly coat the outsides with extra panko if you want an extra-crisp crust. Heat oil in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, until golden brown and heated through. Turn carefully with a spatula. Transfer to a paper towel-lined plate and blot any excess oil. Sprinkle with a little extra Old Bay and a squeeze of lemon before serving. Serve these with tartar sauce, remoulade, or a simple lemon-garlic aioli — enjoy the crunch and savory pop! Panko-Crusted Crab Cakes Crisp, golden panko-crusted crab cakes with a tender, juicy center — perfect for a quick weeknight treat or impressive appetizer. Ingredients: 1 lb lump crab meat, picked over for shells 1 cup panko breadcrumbs (plus 1/2 cup extra for coating) 2 tbsp mayonnaise 1 large egg, beaten 2 tbsp finely chopped green onion (or chives) 2 tbsp finely chopped fresh parsley 1 tsp Dijon mustard 1 tsp Old Bay seasoning (or seafood seasoning) 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 tsp lemon zest 2 tbsp lemon juice 2–3 tbsp vegetable oil (for frying) Optional: tartar sauce or lemon wedges for serving How to Make: Gently combine the crab meat, 1 cup panko, mayonnaise, beaten egg, green onion, parsley, Dijon, Old Bay, salt, pepper, lemon zest, and lemon juice in a bowl. Mix carefully so the crab lumps stay intact. Form the mixture into 8 even patties (about 3 inches across). Press lightly so they hold together. Place the extra 1/2 cup panko on a plate and lightly coat each patty on both sides. Heat a large skillet over medium heat and add the vegetable oil. When the oil is hot, add the crab cakes in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and heated through. Transfer to a paper-towel-lined plate to drain briefly. Serve warm with tartar sauce or lemon wedges. Serve these crunchy, buttery crab cakes immediately and enjoy the happy crunch with every bite! Jumbo Lump Crab Cakes Bright, juicy jumbo lump crab cakes with a golden crust — pure seafood celebration. Ingredients: 1 lb jumbo lump crab meat, picked over for shells 1/3 cup mayonnaise 1 large egg, lightly beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon Old Bay seasoning 2 tablespoons fresh lemon juice (about 1 lemon) 2 tablespoons finely chopped fresh parsley 1/4 cup finely diced red bell pepper (optional for color) 1/2 cup panko breadcrumbs, plus extra for coating Salt and freshly ground black pepper, to taste 2–3 tablespoons unsalted butter plus 1 tablespoon neutral oil (for frying) Lemon wedges and tartar sauce or remoulade, for serving How to Make: Gently flake the jumbo lump crab meat into a large bowl, keeping chunks intact as much as possible. In a separate bowl, whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, and diced bell pepper. Add panko to the wet mixture and season with a little salt and pepper; let sit 1–2 minutes to absorb. Fold the crab meat into the mixture very gently until just combined — don’t overwork it. Form the mixture into 6 evenly sized cakes (about 3/4 inch thick). If they seem loose, chill 20–30 minutes to firm up. Lightly coat each cake with a thin layer of extra panko for a crisp exterior. Heat butter and oil in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until golden brown and heated through; flip carefully to keep them intact. Transfer to a paper towel-lined plate to drain briefly and season with a squeeze of lemon. Serve warm with lemon wedges and your favorite tartar sauce or remoulade. Enjoy — crack into a perfect bite of lump crab goodness! Gluten-Free Crab Cakes With Almond Flour Crispy, zesty crab cakes that stay tender inside and are completely gluten-free thanks to almond flour. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup almond flour 1 large egg, lightly beaten 2 tbsp mayonnaise 1 tsp Dijon mustard 1 tbsp fresh lemon juice 2 tbsp finely chopped green onions (or 1 small shallot, minced) 2 tbsp finely chopped fresh parsley 1/2 tsp Old Bay seasoning (or 1/2 tsp paprika + 1/4 tsp celery salt) 1/4 tsp sea salt 1/4 tsp black pepper 2 tbsp olive oil or avocado oil (for frying) Lemon wedges and extra parsley for serving How to Make: Gently combine crab meat, almond flour, beaten egg, mayonnaise, Dijon, lemon juice, green onions, parsley, Old Bay, salt, and pepper in a bowl. Avoid overmixing so crab stays chunky. Form the mixture into 8 small patties (or 4 larger ones), pressing gently so they hold together. Chill the patties in the fridge for 20–30 minutes to firm up; this helps them keep shape when cooking. Heat oil in a nonstick skillet over medium heat until shimmering. Cook the patties 3–4 minutes per side, flipping gently, until golden brown and heated through. Transfer to a paper towel–lined plate to drain briefly and squeeze a little lemon over them. Serve warm with lemon wedges, extra parsley, and your favorite tartar or remoulade sauce. Enjoy these crunchy-on-the-outside, tender-on-the-inside gluten-free crab cakes! Mini Crab Cake Sliders With Mango Salsa Bright, zesty mini crab cake sliders with sweet mango salsa—perfect for parties or a fun weeknight bite. Ingredients: 1 lb (450 g) lump crab meat, picked over for shells 1 cup panko breadcrumbs, plus extra for coating 2 green onions, finely sliced 2 tbsp fresh parsley, chopped 1 large egg, lightly beaten 2 tbsp mayonnaise 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1/2 tsp Old Bay seasoning (or seafood seasoning) 1/4 tsp salt and a pinch of black pepper 2 tbsp vegetable oil (for frying) 8 small slider buns or mini rolls Optional: small lettuce leaves or arugula for sliders Mango Salsa: 1 ripe mango, peeled and diced 1/4 small red onion, finely diced 1/2 red bell pepper, finely diced 1 jalapeño, seeded and minced (optional, for heat) Juice of 1 lime 2 tbsp cilantro, chopped Pinch of salt How to Make: In a bowl, gently combine crab meat, 1 cup panko, green onions, parsley, egg, mayonnaise, Dijon, Worcestershire, Old Bay, salt, and pepper. Mix just until combined—don’t overwork. Form mixture into 8 small patties (about 2–3 inches each). Chill on a plate for 10 minutes to help them hold shape. While patties chill, make the mango salsa: toss mango, red onion, red pepper, jalapeño, lime juice, cilantro, and a pinch of salt. Taste and adjust lime or salt as needed. Place a little extra panko on a plate and lightly press each chilled patty into it to coat the outside. Heat vegetable oil in a large skillet over medium heat. Fry patties 3–4 minutes per side, until golden brown and heated through. Work in batches if needed. Lightly toast slider buns in the same skillet or toaster. Assemble sliders: place a lettuce leaf (if using) on the bottom bun, top with a warm mini crab cake, spoon mango salsa over the cake, then cap with the top bun. Serve immediately while warm and crisp. Enjoy these bright, bite-sized crab cake sliders—sweet, savory, and impossible to resist! Crab Cakes With Remoulade Sauce Sweet, crispy crab cakes with a tangy remoulade — a seaside favorite that’ll wow any plate. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup plain breadcrumbs (plus extra for coating, if desired) 2 tbsp mayonnaise 1 large egg, lightly beaten 2 tbsp finely chopped green onion (or chives) 2 tbsp finely chopped celery 1 tbsp Dijon mustard 1 tsp Worcestershire sauce 1 tsp Old Bay seasoning (or seafood seasoning) 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 2 tbsp chopped fresh parsley 2–3 tbsp vegetable oil or clarified butter, for frying Lemon wedges, for serving Remoulade Sauce: 1/2 cup mayonnaise 2 tbsp Dijon mustard 1 tbsp ketchup or sweet paprika for color 1 tbsp finely chopped cornichons or dill pickles 1 tbsp finely chopped capers (optional) 1 tsp hot sauce (to taste) 1 tsp lemon juice 1 small garlic clove, minced Salt and pepper to taste How to Make: In a bowl combine mayonnaise, egg, Dijon, Worcestershire, Old Bay, salt, pepper, parsley, green onion, and celery. Stir until smooth. Gently fold crab meat and 1/2 cup breadcrumbs into the mixture, being careful not to break up the lumps. Chill the mixture 15–20 minutes to firm up (this makes shaping easier). Form the mixture into 8 small patties (or 4 larger cakes). If desired, lightly coat each cake with extra breadcrumbs for a crispier crust. Heat oil or clarified butter in a large skillet over medium heat until shimmering. Fry crab cakes 3–4 minutes per side, until golden brown and heated through. Avoid overcrowding the pan; cook in batches if needed. Meanwhile, whisk together remoulade sauce ingredients in a small bowl and adjust seasoning to taste. Transfer cooked crab cakes to a paper towel–lined plate to drain briefly. Serve hot with remoulade sauce and lemon wedges. Enjoy that first bite — crispy outside, tender crab inside, and a zesty sauce to seal the deal! Baked Lemon-Dill Crab Cakes Light, zesty baked crab cakes with bright lemon and fresh dill—crispy outside, tender inside. Ingredients: 1 lb lump crabmeat, picked over for shells 1/2 cup plain panko breadcrumbs (plus extra for coating, optional) 2 tablespoons mayonnaise 1 large egg, lightly beaten 2 tablespoons finely chopped fresh dill 2 teaspoons lemon zest (from about 1 lemon) 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/4 cup finely chopped green onions (white and tender green parts) 1/2 teaspoon Old Bay seasoning (or seafood seasoning) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons melted butter or olive oil (for the mixture) Cooking spray or 1 tablespoon oil for the baking sheet Lemon wedges and extra chopped dill, for serving How to Make: Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly oil it. In a large bowl, gently combine crabmeat, 1/2 cup panko, mayonnaise, beaten egg, chopped dill, lemon zest, lemon juice, Dijon, green onions, Old Bay, salt, pepper, and melted butter or oil. Mix just until ingredients hold together—avoid overworking so the crab stays flaky. Form mixture into 8 small patties (about 3 ounces each) or 4 larger cakes, pressing gently to compact. If you like extra crispness, lightly coat each cake in a bit of additional panko. Place cakes on the prepared baking sheet and spray or brush tops with a little oil. Bake for 12–15 minutes, then turn cakes and bake another 6–8 minutes until golden and cooked through. Optional: For an extra-browned top, broil 1–2 minutes watching closely. Serve warm with lemon wedges and a sprinkle of fresh dill. Enjoy these bright lemon-dill crab cakes straight from the oven—perfect with a simple salad or tartar sauce! Asian-Inspired Crab Cakes With Soy-Ginger Glaze A crisp, savory crab cake brightened with ginger and scallions, finished with a sticky soy-ginger glaze. Ingredients: 1 lb lump crab meat, picked free of shells 1 cup panko breadcrumbs 2 green onions (scallions), thinly sliced 2 tbsp fresh cilantro, chopped (optional) 2 tsp freshly grated ginger 1 garlic clove, minced 1 large egg, lightly beaten 3 tbsp mayonnaise 1 tbsp soy sauce 1 tsp sesame oil 1 tsp rice vinegar 1 tsp Dijon mustard (or yellow mustard) 1/2 tsp kosher salt 1/4 tsp black pepper 2-3 tbsp neutral oil (vegetable or canola) for frying For the soy-ginger glaze: 2 tbsp soy sauce 1 tbsp honey or brown sugar 1 tsp rice vinegar 1 tsp grated ginger 1/2 tsp sesame oil 1 tsp cornstarch mixed with 1 tbsp cold water (slurry) How to Make: In a large bowl combine panko, green onions, cilantro (if using), grated ginger, and minced garlic. Add the beaten egg, mayonnaise, soy sauce, sesame oil, rice vinegar, mustard, salt, and pepper to the bowl and mix gently until combined. Fold in the crab meat carefully, trying not to break up the lumps; mix just until incorporated. Shape the mixture into 8 small patties (or 4 larger cakes), pressing gently so they hold together. Chill in the refrigerator for 20 minutes to firm up. Meanwhile, make the glaze: whisk soy sauce, honey, rice vinegar, grated ginger, and sesame oil in a small saucepan over medium heat. Stir in the cornstarch slurry and simmer 1–2 minutes until the glaze thickens; remove from heat and set aside. Heat 2 tablespoons oil in a large skillet over medium heat. When hot, add crab cakes without crowding the pan. Cook for 3–4 minutes per side until golden brown and crisp; add more oil if needed and flip gently. Transfer cooked cakes to a paper towel-lined plate to drain briefly. Brush each crab cake with the soy-ginger glaze or serve the glaze on the side for dipping. Enjoy these Asian-inspired crab cakes hot and glazed — sweet, savory, and irresistibly crunchy! Crab and Corn Croquettes Bright, crispy crab-and-corn croquettes with a sweet-kissed crunch — perfect for sharing or as a fancy snack. Ingredients: 1 lb (450 g) lump crab meat, picked of shells 1 cup canned or fresh corn kernels (drained if canned) 1/2 cup mayonnaise 1/4 cup finely chopped green onions (scallions) 1/4 cup finely chopped red bell pepper (optional, for color) 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon Old Bay seasoning (or seafood seasoning) 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper 1 large egg, lightly beaten 3/4 cup panko breadcrumbs, plus extra for coating 1/4 cup fresh parsley, chopped 2 tablespoons lemon juice (about half a lemon) Zest of 1 lemon (optional) Vegetable oil or canola oil for frying (about 1/4–1/2 inch in skillet) or for shallow frying Lemon wedges and tartar sauce or aioli for serving How to Make: Gently pick through crab meat to remove any shells and place crab in a large bowl. Add corn, mayonnaise, green onions, red bell pepper (if using), Dijon, Worcestershire, Old Bay, salt, pepper, egg, panko, parsley, lemon juice, and lemon zest; stir until just combined. Taste the mixture and adjust seasoning with salt, pepper, or more lemon if desired. Form the mixture into small patties or logs about 2–3 inches across and 1/2 inch thick; you should get about 12–14 croquettes. Spread extra panko on a plate and gently press each croquette into the panko to coat the outside. Heat a large skillet over medium heat and add enough oil to cover the bottom about 1/4–1/2 inch deep. When the oil is hot (a breadcrumb sizzles on contact), add croquettes in a single layer without crowding; cook 2–3 minutes per side until golden brown and heated through. Transfer cooked croquettes to a paper-towel-lined plate to drain; keep warm in a low oven if making batches. Serve hot with lemon wedges and your favorite tartar sauce or aioli for dipping. Enjoy these crunchy, creamy crab and corn croquettes — they disappear fast, so make extras! Creamy Old Bay Crab Cakes With Tartar Sauce Creamy Old Bay Crab Cakes With Tartar Sauce — a crispy, seasoned crab cake with a tangy homemade tartar sauce that’s perfect for summer. Ingredients: 1 lb lump crab meat, picked over for shells 1/2 cup mayonnaise (plus 1/4 cup for tartar sauce) 1 large egg, lightly beaten 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 teaspoons Old Bay seasoning (plus extra for sprinkling) 2 tablespoons fresh parsley, chopped 1/2 cup panko breadcrumbs (plus extra for coating) 1/4 cup finely diced red bell pepper (optional, for color) 2 tablespoons finely diced green onion 1 tablespoon fresh lemon juice Salt and black pepper, to taste 2–3 tablespoons vegetable oil or butter for frying Lemon wedges, for serving Tartar sauce: 1/4 cup mayonnaise 1 tablespoon finely chopped dill pickle (or relish) 1 teaspoon capers, chopped (optional) 1 teaspoon lemon juice 1 teaspoon Dijon mustard 1 tablespoon minced fresh parsley Pinch of salt and pepper How to Make: In a large bowl combine 1/2 cup mayonnaise, beaten egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt and pepper. Gently fold in the crab meat, panko, red bell pepper (if using), and green onion, careful not to break up the lumps. Chill the mixture 20–30 minutes to firm up for easier shaping. Form the mixture into 8 small or 4 large patties, pressing gently so they hold together. Lightly coat each patty with extra panko for a crisp exterior. Heat oil or butter in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side until golden brown and heated through; avoid flipping too often. Meanwhile, stir together tartar sauce ingredients in a small bowl and adjust seasoning. Drain crab cakes briefly on paper towels, sprinkle with a little extra Old Bay and serve with lemon wedges and the tartar sauce. Enjoy these creamy, Old Bay-spiced crab cakes with zippy tartar sauce — a bite of summer in every mouthful! Chipotle Lime Crab Cakes Smoky, zesty crab cakes with a lime kick — perfect for summer nights or game-day cravings. Ingredients: 1 lb lump crab meat, picked clean of shells 1/2 cup panko breadcrumbs (plus extra for coating, optional) 1 large egg, lightly beaten 2 tbsp mayonnaise 1 tbsp Dijon mustard 1-2 tbsp chipotle in adobo, finely chopped (start with 1 and add to taste) 1 tbsp fresh lime juice (about 1 lime) 1 tsp lime zest 2 tbsp finely chopped fresh cilantro 2 green onions, thinly sliced 1/2 tsp smoked paprika 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 2–3 tbsp olive oil or neutral oil for frying Lime wedges, for serving Optional: extra mayonnaise or yogurt to make a lime crema (mix 1/2 cup mayo or Greek yogurt with 1 tbsp lime juice and 1 tsp chipotle) How to Make: Gently toss the crab meat in a large bowl to break up any large lumps and remove stray shells. In a smaller bowl, mix the beaten egg, mayonnaise, Dijon, chopped chipotle, lime juice, lime zest, cilantro, green onions, smoked paprika, salt, and pepper until combined. Add the sauce mixture and 1/2 cup panko to the crab meat and gently fold until just combined — avoid overmixing to keep lumps of crab. Shape the mixture into 8 small patties (or 4 larger ones), pressing gently; if too loose, add another tablespoon of panko. Optional: lightly dredge each patty in additional panko for a crispier exterior. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Fry the crab cakes 3–4 minutes per side, or until golden brown and heated through; add a splash more oil if needed and adjust heat to prevent burning. Transfer to a paper towel-lined plate to drain briefly and keep warm. Serve hot with lime wedges and the optional chipotle-lime crema for dipping. Enjoy the smoky, tangy crunch — these crab cakes are sure to disappear fast!