Served with a smoky, slightly spicy sauce, these pan-fried cakes let the sweet crabmeat shine.
Crab Cakes with Chipotle Aïoli
Makes 8
Ingredients
- ½ cup mayonnaise
- 1 large egg
- ¼ cup chopped fresh chives
- 1 jalapeño, seeded and minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lime juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Cajun seasoning
- 1 pound jumbo lump crabmeat, drained and picked free of shell
- 1 cup panko (Japanese bread crumbs)
- Vegetable oil, for frying
- Chipotle Aïoli (recipe follows)
- Garnish: lime wedges, chopped fresh chives
Chipotle Aïoli
- ½ cup mayonnaise
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 1 tablespoon fresh lime juice
- 1 clove garlic, chopped
Instructions
- In a large bowl, whisk together mayonnaise, egg, chives, jalapeño, mustard, lime juice, Worcestershire, and Cajun seasoning; gently stir in crabmeat and bread crumbs until combined. Divide mixture into 8 portions, and shape each portion into a ¾-inch-thick patty. Cover and refrigerate for 1 hour.
- In a large cast-iron skillet, pour oil to depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 350˚.
- Fry crab cakes in batches until golden brown on the bottom, about 4 minutes. Turn and cook until brown on the bottom, 3 to 4 minutes. Let drain on paper towels. Serve with Chipotle Aïoli. Garnish with lime and chives, if desired.
Chipotle Aïoli
- In the work bowl of a food processor, process together all ingredients until smooth and well combined. Cover and refrigerate for up to 1 week.
Notes
Use a gentle hand when shaping the crab cakes; the more you work them, the tougher they will be after cooking.
