Crabcakes With Roasted Red Pepper Aioli

Seafood is one of my favorite food groups and crabcakes are right at the top of the list. However, it’s hard to find one — either in a recipe or at a restaurant — that is gluten-free, has recognizable pieces of crab, and is not fried. This recipe for Crabcakes with Roasted Red Pepper Aioli meets all of my criteria.

How beautiful is that Dungeness? I’ve only made the recipe with this kind of crab, but I’m sure it would be delicious with other varieties as well. If any of you Marylanders try it with blue crab, please let me know!

I usually buy the whole crab and shell it myself because fresh shelled crab is pricey! I prefer spending my time doing this work than spending my money. The crab I bought was just over 2 pounds and I got almost 12 ounces of meat from it.

To make the Crabcakes with Roasted Red Pepper Aioli, make the cakes first. Mix the crab with celery, chives, mayonnaise, Dijon mustard, an egg (not shown in the photo), a splash of hot sauce, and a little of the panko crumbs.

Mix gently to avoid breaking up the crab too much. You still want recognizable pieces of crab in the crabcake.

Put the remaining cup of panko on a small platter or plate. Gently shape the crab mixture and put it in the panko, coating it on all sides.

Put the crabcakes on a parchment lined baking sheet and bake for 15-18 minutes until they are golden brown.

While they bake, make the aioli. Of course, you can make your own mayonnaise, but if convenience is paramount, there’s no harm in using a good, store-bought mayonnaise. Just combine all the ingredients and store in the refrigerator until you’re ready to serve.

When the crabcakes are done, move them to a platter, top them with a bit of the aioli, and garnish with a cross of chives. Serve them warm, but don’t hesitate to eat the leftovers cold. They are delicious either way!