Chipotle Spiced Crab Cakes With Tomatillo-Avocado Sauce

A perfect blend of smoky, spicy, sweet and tangy flavors, these crab cakes are made with lump crabmeat, scallions, cilantro, chipotle chiles and lime and served with a light, flavorful combination of mayonnaise, chopped jalapeños, honey and fresh lime zest.

Chipotle Spiced Crab Cakes With Tomatillo-Avocado Sauce

Chipotle Crab Cakes w/Jalapeño-Honey Mayo

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Delicious, crispy crab cakes made with jumbo lump crab, chipotle pepper, scallions, cilantro and lime – served with a sweet-spicy Jalapeno-Honey Mayo sauce.


  • 1 lb lump crabmeat
  • 2 eggs, lightly beaten
  • 1-1/2 tablespoons mayonnaise
  • 1 chipotle chili in adobo sauce, pureéd (about 1-1/2 tablespoons)
  • 2 scallions, trimmed and finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 2 to 2-1/2 cups panko crumbs
  • Vegetable oil for frying

For the Jalapeño-Honey Mayo:

  • 1/3 cup mayonnaise
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons onion, chopped
  • 1 clove garlic, chopped
  • 1/2 tablespoon honey
  • 1 teaspoon freshly grated lime zest
  • 1/4 teaspoon salt


  • Place the crabmeat in a large mixing bowl. Add the eggs, mayonnaise, chipotle purée, scallions, cilantro, lime juice and salt. Combine thoroughly, then add the panko crumbs in 1/2 cup increments until the mixture reaches a consistency that will hold together when formed into patties.
  • Gently pack some of the mixture into a 1/4 cup measure that has been sprayed with nonstick coating. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a tray. Repeat with the remaining crab mixture and refrigerate the formed patties for minimum of one hour.
  • While the crab cakes are chilling, make the Jalapeno-Honey Mayo. Place the mayo, jalapeño, onion, garlic, honey, lime zest and salt in a food processor or blender and process until smooth. Transfer to a serving bowl, cover and chill.
  • To fry the crab cakes, heat 1/4-inch of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid over-crowding the pan, fry the crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a serving platter and keep warm while cooking the remaining batches.
  • Serve with Jalapeño-Honey Mayo.
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