Crab Cakes With Chipotle Aioli

4 servings
30 min

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These Crab Cakes with Chipotle Aioli get the stamp of approval from my family and friends. Crab cakes are an American seafood staple, particularly Maryland, that are made with fresh lump crab meat, panko crumbs, and vegetables. You can either bake or fry them.


My friend Christina is from Maryland and every time we would come visit, her mom would make us a crab boil that was incredibly delicious. Not only that, she would then use any leftover crabs and take out the meat to make crab cakes the very next day. It was such a treat.


The key is to use fresh lump crabmeat and go light on the filler. These crab cakes are full of flavor and are served with a delicious chipotle


What to pair these Crab cakes with Chipotle Aioli with:


Make the chipotle sauce. In a blender or food processor, add the egg yolk, lime juice, garlic, vegetable oil, chipotle chilies and salt. Blend until smooth


Prepare crab cakes. Combine the bell pepper, chives, mayonnaise, mustard, lemon juice, chili powder, pepper, crabmeat, panko crumbs, olive oil and mix with a wooden spoon. Divide the crab mixture and shape into a ball, the size of a ping pong ball. With your fingers, shape into crab cakes. Place on a plate and repeat with the rest.


Cook the crab cakes. Heat 1 inch deep light vegetable oil in a large saucepan on medium heat and wait for the oil to shimmer. Place the patties in the skillet, a few at a time, and cook until golden brown. About 5 minutes per side. Gently flip with a spatula. Place on a plate lined with paper towel. Repeat with the rest.


If you would rather bake in the oven, do so at 450°F for 12-14 minutes, until lightly browned around the edges.

Crab Cakes With Chipotle Aioli
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
Crab Cakes
  • 1 lb fresh crab meat
  • ¼ cup finely chopped bell pepper
  • 1 tablespoon fresh chives, chopped
  • 3 tablespoons mayonnaise
  • 2 teaspoons honey mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground pepper
  • ¾ cup panko crumbs
  • 1 teaspoon olive oil
  • Lemon wedges, for serving
Chipotle Aioli
  • 1 egg yolk
  • 1 tablespoon lime juice
  • 1 clove garlic
  • 1/2 cup vegetable oil
  • 1/4 cup chipotle chilies in adobo sauce from a can, drained
  • 1 teaspoon kosher salt
Instructions
Make the chipotle sauce
In a blender or food processor, add the egg yolk, lime juice, garlic, vegetable oil, chipotle chilies and salt. Blend until smooth
Prepare crab cakes
Combine the bell pepper, chives, mayonnaise, mustard, lemon juice, chili powder, pepper, crabmeat, panko crumbs, olive oil and mix with a wooden spoon.
Divide the crab mixture and shape into a ball, the size of a ping pong ball.
With your fingers, shape into crab cakes. 
Place on a plate and repeat with the rest.
Cook the crab cakes
Heat 1 inch deep light vegetable oil in a large saucepan on medium heat and wait for the oil to shimmer.
Place the patties in the skillet, a few at a time, and cook until golden brown. About 5 minutes per side.
Gently flip with a spatula.
Place on a plate lined with paper towel.
Repeat with the rest.
Garnish with lemon wedges.
Make the Chipotle Aioli
Put all of the ingredients in a blender and blend until smooth.
Tips
  • If you would rather bake in the oven, do so at 450°F for 12-14 minutes, until lightly browned around the edges.
Maxine
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