Harry's Signature Crab Cake Appetizer Recipe
Pan seared served with roasted red pepper aioli.
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Ingredients
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Crab Cakes
Roasted Red Pepper Aioli
To Serve
Method
Roasted Red Pepper Aioli
- 1
Prepare aioli
If using jarred roasted red peppers, drain and pat dry. Place roasted red peppers, mayonnaise, lemon juice, minced garlic, smoked paprika, salt and black pepper in a blender or food processor. Process until completely smooth. With the motor running, drizzle in the olive oil to slightly emulsify and glossy the aioli. Taste and adjust salt, lemon or paprika as needed. Transfer to a small bowl, cover, and refrigerate for at least 30 minutes (can be made up to 2 days ahead).
Crab Cakes
- 2
Make crab mixture
In a medium bowl, combine panko (0.5 cup), mayonnaise (1/4 cup), egg, Dijon mustard, Worcestershire sauce, lemon juice (1 tbsp), Old Bay, chopped green onion and parsley, salt and black pepper. Gently fold in lump crab meat, taking care to maintain lumps rather than breaking the crab apart. If the mixture feels very loose, add up to 1–2 tablespoons additional panko; it should hold together when formed into a patty.
- 3
Form cakes
Divide the mixture into 8 equal portions (about 2 oz each) for appetizer-size cakes. Lightly shape each portion into a compact patty about 2.5–3 inches across and 1/2 inch thick. Place patties on a tray and refrigerate for 20–30 minutes to firm up. Lightly coat both sides of each patty with the additional 1/4 cup panko for a crisp exterior, pressing gently to adhere.
- 4
Pan-sear crab cakes
Heat a large skillet over medium heat. Add the butter and neutral oil and allow butter to melt and foam without burning. When foaming subsides and the pan is hot (but not smoking), add crab cakes in a single layer leaving space between them. Cook without moving for 3–4 minutes until a deep golden crust forms. Carefully flip and cook the second side 2.5–3 minutes until cooked through and golden. If cakes are browning too quickly, reduce heat to medium-low. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) if needed while finishing the rest.
To Serve
- 5
Place two crab cakes per serving on a small appetizer plate. Spoon or pipe about 1 tablespoon of roasted red pepper aioli alongside or on top of each cake. Garnish with a sprinkle of chopped parsley and serve with a lemon wedge. Serve immediately while hot.
