Crab Cakes Recipe
Pan-seared twin cakes of fresh lump and snow crabmeat with spicy honey chipotle aioli over black bean corn salsa
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Ingredients
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Crab Cakes
Spicy Honey Chipotle Aioli
Black Bean Corn Salsa
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the lump crabmeat, snow crabmeat, mayonnaise, Dijon mustard, and egg. Gently mix until combined, being careful not to break up the crab meat too much.
- 2
Add Dry Ingredients
Sprinkle in the breadcrumbs, Old Bay seasoning, salt, and black pepper. Fold gently until just mixed. Cover and refrigerate for at least 30 minutes to help the mixture firm up.
- 3
Form the Cakes
Once chilled, form the mixture into patties, about 3 inches in diameter and 1 inch thick.
- 4
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Add the crab cakes in batches and cook for 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain.
Spicy Honey Chipotle Aioli
- 5
Mix the Aioli
In a small bowl, combine the mayonnaise, honey, chipotle in adobo sauce, lemon juice, and minced garlic. Stir until well blended and set aside.
Black Bean Corn Salsa
- 6
Prepare the Salsa
In a medium bowl, combine the black beans, corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.
