This was a very good recipe, but I did find that even 1 chipolte pepper made it too hot for us and we like our food spicy. Next time I will cut down on the peppers just a little. This are easy to make. Thanks for the recipe.
Very good and very spicy!!! They came out so pretty too!
Mmmmm! I baked my crabcakes in a 400 degree oven for about 25 minutes, then broiled for a bit and they came out well. The chipotle added a nice smoky flavor. Thanks, Rita!
These are wonderful. Moist, tender and crisp on the outside. I used Dijon mustard and an orange bell pepper. The directions were wonderful; however, I was running short on time so I put the prepared crab cakes in the freezer for about 20 minutes. They were thoroughly chilled and held together nicely while cooking. I served these with additional mayo with a diced chipotle pepper and about 1 tablespoon adobo sauce. Thanks!
simply wonderful! the chipoltes add a nice kick, the cakes are loaded with lump crab meat and we enjoyed every bite. i'd give this 10 stars if i could. i used dijon mustard and red pepper. rita's photo says it all, this is a wonderful company dish which i will remember for future reference.