Learn how to make delicious Chipotle Chili Crab Cakes as a Passed Appetizer. They are served with a taste popping Chipotle Chili Aioli. Yields approximately 20 crab cake towers.
1 Tbsp. Gourmet Blends Chipotle Chili Olive Oil
1 Tbsp. Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tamari Soy Sauce
1 Tbsp. Old Bay Seasoning
¼ cup Panko Style Bread Crumbs
1# Crab Meat (I use Blue Star Jumbo Lump)
1) Leave Crab in the refrigerator.
2) In a medium sized bowl, slightly beat egg with fork while adding Gourmet Blends Chipotle Chili Olive Oil. Add remaining ingredients and stir to combine.
3) Remove Crab meat from refrigerator and place in large bowl. Pick through slightly for cartilage. Add ingredients to Crab Meat and fold together with a rubber spatula.
4) On a cutting board, pull out a piece of plastic wrap and leave it attached to the roll in the box. Using your rubber spatula, place a row of Crab mixture approximately 1 inch high and equally wide on the plastic wrap. Roll to form a sausage and pull out more plastic wrap as you roll (about 4 times over) cut the plastic wrap and roll to incorporate. Using both hands twist the ends in opposite directions and place on a pan in the refrigerator. Continue until Crab mixture is gone.
5) Line a half sheet pan with parchment. Remove 1 roll at a time from refrigerator. Using a very sharp knife, cut gently into approximately 1 inch (Crab Cake Towers). Place your thumb on the cut crab cake and remove the plastic wrap with your other hand. Place on a parchment lined sheet pan. Repeat process until all rolls are cut.
6) When ready to serve, heat 1 Tbsp. of olive oil in a medium sized skillet and fry tower cakes gently over medium heat approximately 3 minutes per side. Serve with Chipotle Chili Aioli:
1 cup Mayonnaise
2 Chili’s from a can of Chipotle’s in Adobo Sauce
1 Tbsp Gourmet Blends Chipotle Chili Olive Oil
1 Tbsp. Lemon Juice Pinch of salt
Instructions: Blend all ingredients in a food processor until smooth.
Our Chipotle Chili Crab Cakes as a Passed Appetizer recipe is from the kitchen of Chef Rick Boxeth of cateredcourses.com. Chef Rick attended Culinary School in Santa Barbara, CA. After graduation, he completed a 3 year apprenticeship under the guidelines of the American Culinary Federation at Fess Parker’s Red Lion Resort and received the title of Certified Culinarian. He then spent a year in New Orleans at the Windsor Court Hotel with Chef Kevin Graham. Then it was back to California to work with Michel Richard at Citrus in Hollywood. After 3 years, Chef Richard sent him to France to study under Marc Meneau at L’ Esperance, a move that changed his culinary life. Today, you will find him performing in private kitchens across Orange County.
Check out Chef Rick’s other recipe and article:
12 Tips to Help You Find and Hire a Chef for Your Next Event.
Tasty Thick Balsamic Vinaigrette
This recipe is From the Kitchen of Chef Rick (www.cateredcourses.com). Chef Rick attended Culinary School in Santa Barbara, CA. After graduation, his experience includes: Fess Parker’s Red Lion Resort, the Windsor Court Hotel with Chef Kevin Graham (New Orleans, LA), Citrus with Chef Michel Richard (Hollywood, CA), and L’ Esperance with Michelin Chef Marc Meneau (Vézelay, in Burgundy France). Today, you will find him performing in private kitchens across Orange County, CA.