Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

This baked version is a great alternative to the normal fried version, which makes it healthier! The sauce adds just the right amount of heat to them, but you can adjust to your taste. These are greats a meal or as an appetizer. A few important tips ~ I highly recommend using fresh crab meat rather than canned for best results. Do not skip refrigerating the patties before baking, this really helps them stay together. Enjoy!

This recipe contains XXXXXXXXXXXXXXXXXXXXX, crab meat, crackers, eggs, scallions, bell peppers (red), mayonnaise (light), fresh cilantro, limes, salt, pepper, cooking spray, XXXXXXXXXXXXXXXXXXXXX, peppers (red, roasted), mayonnaise (light), chipotle chiles, limes

4 Servings

Prep time: 30 min

Cook time: 10 min

Ingredients:

• FOR THE CRAB CAKES
• 9 oz. lump crab meat, picked free of shells
• 1/2 cup(s) crackers, ritz (reduced fat) crushed about 13
• 2 whole egg plus 1 egg white, beaten
• 2 scallions, finely chopped
• 2 tbsp. red bell pepper, finely chopped
• 1 tbsp. low fat mayonnaise
• 2 tbsp. fresh cilantro (or parsley)
• 1 whole lime, juiced you will use 1/2
• salt
• pepper
• 1 can(s) 6oz. cooking spray
• FOR THE ZESTY SAUCE
• 1 tbsp. roasted peppers (jarred)
• 1/4 cup(s) light mayonnaise
• 1 tsp. chipotle chilies in adobo sauce
• 1 whole fresh lime juice (1 tsp)

Instructions: