Crab Cakes With Cherry Pepper Aioli Recipe

Prepare aioli

Place drained cherry peppers, minced garlic, mayonnaise, lemon juice, sherry vinegar, honey, salt, and pepper in a small food processor or blender. Pulse until smooth but slightly textured, scraping down sides as needed. If the aioli is too thick, add up to 1 teaspoon extra-virgin olive oil and pulse once to incorporate.

Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or a small pinch of sugar if overly acidic. Transfer aioli to a bowl, cover, and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Prep crab and dry ingredients

Inspect lump crab meat for shells and gently pick out any pieces. Place crab in a large bowl and pick through to flake into bite-sized pieces. In a small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice until smooth.

Combine

Add the mayonnaise-egg mixture to the bowl with crab. Add panko breadcrumbs, chopped parsley, sliced green onions, Old Bay seasoning, salt, and pepper. Gently fold mixture with a rubber spatula or wooden spoon until combined — take care not to break up the crab lumps. If the mixture feels too wet to shape, add up to 2 tablespoons more panko (1 tablespoon at a time).

Shape cakes

Divide the mixture into 8 equal portions for small cakes or 4 portions for larger cakes. Wet your hands lightly and gently form each portion into a compact patty about 3/4 inch thick. Place formed cakes on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to help them hold their shape.

Cook

In a large skillet over medium heat, add butter and oil. When the butter foams and begins to sizzle but before it browns, carefully add crab cakes in a single layer without crowding (cook in batches if needed). Cook until deep golden brown on the first side, about 3–4 minutes. Carefully flip and cook the second side another 3–4 minutes until golden and cooked through. Internal temperature should reach 145°F (63°C) or cakes should be firm and hot throughout.

Finish and serve

Transfer cooked crab cakes to a paper towel–lined plate to drain briefly. Serve warm with a dollop or swipe of cherry pepper aioli, lemon wedges on the side, and extra chopped parsley or scallions for garnish. Leftover crab cakes can be refrigerated for up to 2 days; reheat gently in a skillet or oven to maintain texture.