Jumbo Lump Crab Cake Recipe
Jumbo Lump Crab/ Cherry Pepper Aioli
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Ingredients
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Crab Cakes
Cherry Pepper Aioli
Method
Crab Cakes
- 1
Prepare crab meat
Inspect the jumbo lump crab meat for shells and gently pick through with your fingers. Place crab in a large mixing bowl, taking care not to break the lumps.
- 2
Combine binder
In a small bowl whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and the lightly beaten egg until smooth.
- 3
Mix cake ingredients
Add the panko breadcrumbs, sliced scallions, chopped parsley, Old Bay, salt and pepper to the crab in the large bowl. Pour the mayonnaise-egg binder over the crab. Using a rubber spatula and gentle folding motions, combine until the mixture holds together in places but you still see distinct lumps of crab. Do not overwork.
- 4
Form cakes
Portion the mixture into 6-8 equal portions (for small to medium appetizers make 8; for larger cakes make 6). With lightly oiled or wet hands, gently shape each portion into a compact patty about 1 inch thick. Place on a parchment-lined tray and refrigerate at least 30 minutes to firm; you can refrigerate up to 2 hours.
- 5
Cook
In a large skillet over medium heat, add the butter and oil. When the butter is melted and the pan is hot but not smoking, add crab cakes in a single layer without overcrowding (work in batches if necessary). Cook 3-4 minutes on the first side until deep golden brown, then carefully flip and cook 2-3 minutes more until cooked through and golden. Transfer to a wire rack or paper towel-lined sheet to drain briefly.
- 6
Keep warm
If cooking in batches, keep finished crab cakes in a 200°F (95°C) oven on a baking sheet to maintain temperature and crispness while you finish the rest.
- 7
Serve
Serve hot with a generous dollop of cherry pepper aioli and lemon wedges on the side.
Cherry Pepper Aioli
- 8
Prepare peppers
Finely chop the drained roasted cherry peppers. If you prefer a smoother aioli, mince them very finely or pulse briefly in a small food processor.
- 9
Combine aioli
In a bowl combine the mayonnaise, chopped cherry peppers, grated garlic, lemon juice, sherry vinegar, smoked paprika, hot sauce (if using), salt and pepper. Stir until fully incorporated and smooth. Taste and adjust seasoning—add more lemon or vinegar for brightness, more salt if needed, or extra peppers for heat.
- 10
Chill
Cover and refrigerate the aioli for at least 30 minutes to allow flavors to meld. The aioli will keep in an airtight container in the refrigerator for up to 5 days.
- 11
Finish for service
Before serving, stir the aioli and adjust seasoning if needed. Spoon or pipe a dollop alongside each crab cake and garnish with a small sprinkle of smoked paprika or chopped parsley if desired.