Crab Cakes with Chipotle Cream

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Medium
Prep Time: Fifteen Minutes
Total Time: Under an hour

1/4 cup olive oil for frying
Cakes:
360g crab, squeezed (discard liquid)
1/4 cup leeks, minced (white only)
1 tsp whole grain Dijon
2 tsp garlic, minced
1/4 tsp ginger, grated
1 tbsp lime juice
1/2 cup sweet potato, grated
2 eggs
1/4 tsp cayenne pepper, ground
2 tbsp fresh parsley, minced
3 tbsp minced celery
2 tbsp grated carrot
1/2 tsp cumin
1/2 cup red pepper, minced
1/2 cup panko breadcrumbs
1/2 cup dry breadcrumbs
1/4 tsp black pepper
1/4 tsp salt
Dredge:
2 cups dry, fine breadcrumbs
Egg Wash:
1/2 cup milk
2 eggs
Chipotle Cream:
1 cup sour cream
1/3 cup mayonnaise
2 tsp chipotle paste
2 tbsp dried chives
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
2 tsp lemon juice
For the Chipotle Cream: Whisk everything together and set aside in the fridge to allow the flavours to meld, while you work on the crab cakes.

For the Crab Cakes: Mix everything together and let sit at room temperature for about 15 minutes. Form mixture into cakes and dredge in crumbs, then dip in egg wash, dredge in crumbs again and fry in oil over medium heat (or deep fry at 350°F) until heated through and golden brown. Serve with Chipotle Cream. Yield: 20 small cakes

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