Crab Cake Recipe
Lump Crab and Shrimp, Grilled Sweet Corn, Mixed Peppers, Chipotle and Ginger Aioli, Fresh Chives
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Ingredients
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Crab Cake Mixture
Chipotle and Ginger Aioli
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, chopped shrimp, grilled sweet corn, and diced mixed peppers. Gently fold together to avoid breaking the crab meat.
- 2
- 3
Form the Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed patties on a plate.
- 4
Chill the Cakes
Cover the plate with plastic wrap and refrigerate for at least 30 minutes to set.
Aioli Preparation
- 5
Mix the Aioli
In a small bowl, whisk together the mayonnaise, minced chipotle pepper, grated ginger, lemon juice, minced garlic, and salt until well combined.
- 6
Taste and Adjust
Taste the aioli and adjust the seasoning if necessary, adding more salt or lemon juice to your preference.
Cooking the Crab Cakes
- 7
Heat the Pan
In a large skillet, heat a couple of tablespoons of oil over medium heat until shimmering.
- 8
Cook the Cakes
Carefully add the crab cakes to the pan, cooking for about 4-5 minutes on each side or until golden brown and crisp.
- 9
Drain and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve warm with the chipotle and ginger aioli on the side.