Crab Cakes with Jalapeno Aioli
Crab Cakes with Jalapeno Aioli
Try quick and easy Mexican-style crab cake recipe by Pati Jinich from Pati's Mexican Table.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
Ingredients
  • For the crab cakes:
  • 1 Jalapeño or serrano chile, seeded and finely chopped, or to taste
  • 2 teaspoons freshly squeezed Lime juice
  • 2 teaspoons chopped fresh Cilantro, leaves and upper part of stems
  • 3 tablespoons Breadcrumbs
  • 1 large Egg
  • 2 teaspoons Mayonnaise
  • ½ teaspoon Kosher or coarse sea salt, or to taste
  • ¼ teaspoon freshly ground Black pepper, or to taste
  • 454 grams jumbo lump Crab meat, cartilage removed and meat broken into smaller pieces with your hands
  • 1 tablespoon Butter
  • 1 tablespoon Olive oil
  • For the jalapeño aioli:
  • 1 Jalapeño or serrano chile, seeded optional, or to taste
  • 1 tablespoon freshly squeezed Lime juice
  • 1 cup Mayonnaise, store bought or homemade
  • ¼ cup Cilantro leaves
  • ¼ teaspoon Kosher or coarse sea salt, or to taste
  • Freshly ground Black pepper, to taste
  • For garnish:
  • 2 cups Watercress
  • 1 tablespoon freshly squeezed Lime juice
  • 2 tablespoons Olive oil
  • Kosher or coarse sea salt, to taste
  • Freshly ground Black pepper, to taste
Method
  1. In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom
  2. Set a large 12-inch skillet over medium-high heat and add the butter and oil. When the butter begins to foam, add as many crab cakes as will fit without crowding. Cook 2 to 3 minutes per side. The outside should be lightly browned and the inside cooked, but moist and firm when pressed with a finger. Remove the crab cakes from the pan
  3. For the jalapeño aioli: Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth
  4. For the garnish: In a medium bowl, mix the watercress with the lime juice and olive oil Season with salt and pepper and toss

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