I don’t know any kid who doesn’t like Sponge Bob Square Pants (okay, I only know like one kid, which is my awesome nephew, Carter, and I suppose his sister, Grace, but she’s too young to like Sponge Bob yet), and if you don’t know, he makes crabby patties.  I can only assume these are wonderful crab cakes!

The reason I made these in the first place was because another Nestie and I were unable to participate in a recipe swap because we didn’t have enough posts in our blogs yet.  We decided to do our own private swap.  Basically, a swap is trying recipes of another blogger, and in this case, we just did a general swap, where we could make anything we wanted from their blog.  I love crab cakes, so immediately these stood out to me.

I made a handful of substitutions, but kept with the basic recipe.  I also added a chipotle mayo for topping, which was amazing and will be great with many other dishes, even on sandwiches!  They were a little wet for my taste (which made them difficult to handle), so I altered the recipe I’m sharing to have less Miracle Whip and a few more crackers.  The result was pure awesomeness, and the chipotle mayo just pushed it over the edge!  They were pretty big patties, so if I made them again, I’d probably make them half the size – and then eat two 😉

Crab Cakes with Chipotle Mayonnaise

Source: Just Prepare It Deliciously
Servings: 10

Ingredients:

4 green onions, chopped
1/3 cup cilantro, chopped
2 tbsp lemon juice
1 tsp cayanne pepper
1 tsp dry mustard
3-4 garlic cloves, finely minced
salt and pepper
1/4 cup Miracle Whip
5 oz buttery crackers (I used Ritz), crushed
12 oz crab meat
olive oil
1 cup panko bread crumbs

Directions:

1. In a medium bowl, mix onions, cilantro, lemon juice, cayanne pepper, dry mustard, garlic, salt and pepper, and Miracle Whip.  Fold in crab meat and add buttery crackers to mixture.

2. Form mixture into 1/2-inch thick patties, this mixture should make about 6 total.  Refrigerate patties for 30 minutes.

3. Heat olive oil over high heat in a large frying pan.  Meanwhile, dredge each side of the patties in the panko bread crumbs.  Fry patties until they turn golden brown and begin to form a crispy crust, about 4-5 minutes on each side.  Serve with Chipolte Mayonnaise.