Crab Cakes with Chipotle Aïoli
Makes 8
  • 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
  1. 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.
  2. 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˚.
  3. 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
  1. 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.
Use a gentle hand when shaping the crab cakes; the more you work them, the tougher they will be after cooking.
Recipe by Southern Cast Iron at