Crab Cakes with Chipotle Aioli
Ingredients
- For the crab cakes
1 large egg
1/2 cup mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon cajun seasoning
¼ teaspoon salt
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
Vegetable or canola oil, for cooking
- For the chipotle aioli
1/2 cup mayonnaise
1 chipotle pepper in adobo, seeds removed and chopped
1 1/2 tsp adobo sauce
2 garlic cloves
1 tsp lemon juice
Salt and pepper
Directions
- Mix all aioli ingredients and refrigerate until ready to use.
- Line a baking sheet with aluminum foil for easy clean-up.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the chipotle aioli.
Notes
- Substantially adapted to unrecognizability from any recipe I started with