Fish

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce is for Dinner.

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce takes 20 minutes to prepare.

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce takes 20 minutes to cook.

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce makes 4 servings.

The ingredients for Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce are:

For the Crab Cakes:

9 ounces lump crab meat, picked free of shells
1/2 cup (about 13) reduced fat Ritz crackers, crushed
1 whole egg plus 1 egg white, beaten
2 finely chopped scallions
2 tbsp finely chopped red bell pepper
1 tbsp low fat mayonnaise
2 tbsp fresh cilantro (or parsley)
1/2 lime, juiced
salt and pepper to taste
cooking spray



For the Zesty Chipotle Lime Sauce:

1 tbsp roasted peppers (jarred)
1/4 cup light mayonnaise
1 tsp minced canned chipotle chilies in adobo sauce
1 tsp fresh lime juice

Here is how you make Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce:

Red Pepper Chipotle Lime Sauce:In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.Crab Cakes:In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.Chill in the refrigerator at least 1/2 hour before baking.Preheat oven to 400?. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.Drizzle red pepper chipotle lime sauce over crab cakes and serve.Serving Size: 4 crab cakesNumber of Servings: 4Recipe submitted by SparkPeople user MENAGERIE56.

The nutritional information for Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.5

• Total Fat: 7.9 g
• Cholesterol: 107.7 mg
• Sodium: 598.0 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 0.5 g
• Protein: 12.5 g