Crab Cakes With Cherry Pepper Aioli Recipe

Prepare crab and aromatics

Inspect lump crab meat and pick out any shell fragments. In a large bowl, gently flake crab meat into bite-size pieces, trying not to overwork it.

In a small bowl combine 1/4 cup of the mayonnaise (reserve the remaining 1/4 cup for moisture and for frying needs), the egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, kosher salt and black pepper. Whisk until smooth.

Add the finely chopped celery, chopped green onions (white and green parts), chopped parsley and panko breadcrumbs to the crab. Pour the dressing mixture over the crab and gently fold with a rubber spatula until just combined. Do not pulverize the lumps: mixture should hold together but still show chunks of crab. If too dry, add up to 1 additional tablespoon of mayonnaise; if too wet, add up to 2 tablespoons panko.

Cover the bowl and refrigerate the mixture for 20–30 minutes. Chilling firms the cakes and helps them hold shape during cooking.

Form the chilled mixture into 4 even crab cakes (about 4–5 ounces / 115–140 g each). Use an ice cream scoop or a 1/2-cup measuring cup, then gently press into 3/4- to 1-inch thick patties. Place them on a parchment-lined tray and refrigerate for 10 minutes to set.

Heat a large skillet over medium heat. Add the butter and oil and let the butter melt and foam but not brown; swirl to coat the pan.

Carefully add crab cakes to the pan (do not overcrowd; cook in two batches if necessary). Cook undisturbed 3–4 minutes until the bottom is golden brown and crisp. Use a thin spatula and slide under a cake to turn it. Cook the second side 3–4 minutes until golden and cooked through. Total internal temperature should reach about 145°F (63°C) or cakes should feel firm and hot in the center.

Transfer cooked crab cakes to a wire rack set over a baking sheet to keep crisp while you cook remaining cakes. If needed, keep warm in a 200°F (95°C) oven for up to 15 minutes.

While crab mixture chills, prepare the aioli. Remove stems and seeds from pickled cherry peppers (reserve seeds only if you want more heat). Roughly chop the peppers.

In a small food processor or using an immersion blender, combine 1/2 cup mayonnaise, chopped cherry peppers, 1 teaspoon pickling liquid, lemon juice, minced garlic, smoked paprika, salt and pepper. Pulse/blend until smooth but still slightly textured for body. Taste and adjust: add up to 1/2 teaspoon more pickling liquid for brightness or a pinch more salt if needed.

Transfer aioli to a small bowl, cover and refrigerate until ready to serve. Aioli can be made up to 2 days ahead; bring to cool room temperature before serving.

Place a warm crab cake on each plate or split buns and toast lightly. Spoon 1 to 2 tablespoons of cherry pepper aioli atop each crab cake or serve aioli on the side for dipping.

Garnish with lemon wedges and microgreens or parsley. Serve immediately while crab cakes are hot and crisp.