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July 02, 2021
4
30 minutes
1 hour
Having grown up in Laredo, we’ll be the first to admit that we didn’t grow up eating crab cakes, but the day we tried this recipe was the day we realized what we’d been missing out on! We took our Chipotle Hot Sauce and our Kettle Cooked Sea Salt Potato Chips, mixed in some crab, and seared the formed crab cakes until golden brown and toasty. This recipe made us wish we’d grown up eating these all along, but better late than never!
1lb Cooked Lump Crab
¼ cup Cilantro, chopped
1 bunch Green Onions, minced
1 Garlic Clove, grated
¼ cup Siete Chipotle Hot Sauce
1 Lime, juiced
1 bag Siete Kettle Cooked Sea Salt Potato Chips, crushed finely
1 Egg
3 tbsp Avocado Oil, for searing
2 tbsp Siete Chipotle Hot Sauce
½ cup Mayonnaise
½ tsp Dijon Mustard
½ Lime, juiced
1 small Garlic Clove, zested
2 tbsp Siete Chipotle Hot Sauce
1 tbsp Cilantro, chopped
Minced Chives
Fresh Lime
Combine all crab cake ingredients well in a large bowl. Mold into 4- 6 patties.
Sear each patty on both sides in a skillet over medium heat with avocado oil.
Combine ingredients for the sauce and set aside.
Garnish crab cakes with fresh chives, and serve with sauce.
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