Baked Lump Crab cakes

So yesterday I went to Chicago Bacon fest. I had so much pork and adult beverages I needed something light today. To enjoy my pictures from bacon fest go over to my g+ and enjoy. So I got a recipe from skinnytaste.com. I added my own little twist to it as I usually do.   So here we go with baked lump crab cakes with a chipotle lime sauce.

Ingredients:

For the Crab Cakes

9 ounces lump crab meat picked free of shells

1/2 cup (about 13) reduce fat Ritz crackers crushed

1 whole egg plus 1 egg white beaten

2 finely chopped scallions

2 tbsp finely chopped  peppers

1 tbsp low fat mayo

2 tbsp fresh cilantro

3 whole garlic cloves minced

1/2 lime juice

salt / pepper to taste

Emerils essence

cooking spray

Zesty Chipotle Lime Sauce

1tbsp roasted peppers

1/4 cup light mayo

1 tsp minced chipotle adobo chilies in sauce

1 tsp fresh lime juice

Directions

First take the chopped the white end scallions, minced garlic, diced peppers and sweat in a skillet for about 3 minutes. Do not over cook.

                                                 
Next take your crab meat empty in a bowl and remove any shells. Add salt/pepper and Emerils essence to taste.

Next add the garlic, peppers, scallions green ends, cilantro, mayo and lime juice eggs and crackers. Mix gently form patties. Refrigerate for an hour. Next place on a greased baking sheet and bake at 400 for about 8 to 10 minutes on each

                                     
Directions:
Chipotle Lime Sauce
In a blender puree the mayo, lime juice roasted peppers and chipotle adobo peppers. Then place in a squeeze bottle and refrigerate.

                                      
Place your crab cakes on a plate and drizzle the chipotle lime sauce and garnish with some green scallions. I paired mine with a salad. Bon appetit.

Enjoy!! Pin if you like.