Crab Cakes with Jalapeño Aioli

Crab Cakes with Jalapeño Aioli
Print Recipe
6 servings Croquetas de Cangrejo con Aioli de Jalapeño
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
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 pound 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
  • 1/4 cup cilantro leaves
  • 1/4 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
To Prepare
  • 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.
  • 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.
  • For the jalapeño aioli: Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.
  • For the garnish: In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.
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
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 pound 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
  • 1/4 cup cilantro leaves
  • 1/4 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
To Prepare
  • 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.
  • 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.
  • For the jalapeño aioli: Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.
  • For the garnish: In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.

13 comments on “Crab Cakes with Jalapeño Aioli

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  1. These look great! I cant wait to make these! I am watching this episode now on @create and wanted to get the recipe to print out …I wish this web page had a “search” bar, took me a bit to find it, bummer …hopefully it can be added.
    I love watching your shows!
    Thank you for being “down to earth” to watch. 🙂

    1. There is a search bar! You just have to click on the search icon that looks like a looking glass, right there on the right hand corner 🙂

  2. trying them tonight with my own twist…. we’ll see how my addition works!
    Saw the re-run (I watch them all over and over) with the emails on how to pronounce “Worcestershire Sauce” with which I have trouble pronouncing… it’s pronounced “Lee & Perrin’s” 🙂

  3. Hola Pati, mucho gracias for the Crab Cakes with Jalapeno Aioli. I was a personal chef and caterer for years and have been cooking since a very small child. I come from a family of accomplished cooks, and my son is a schooled chef. Your crab cakes are wonderful and your jalapeno Aioli is incredible. I direct many people to Pati’s Mexican Table on PBS and also to your website. You are a ray of sunshine!

  4. Pati,
    The Crab Cakes with Jalapeño Aioli is fantastic!! So easy to make, too.
    This recipe will grace our supper table for years to come. Thank you!

  5. Hola Pati,
    Drooling over your Crab Cakes with Jalapeño Aioli. This meal will be on our dinner table this coming week. YUM! Love your show!

  6. During episode #406 season 4 Pati went to a mexican restuarant and visited with a chef who made chorizo burgers. the recepie did not appear on the website for the episode. I have most of the recepie except for the blended ingredients for the meat preparation, could I please get this inforamtion from you please? Thanks Rich

    1. Hola Richard, Here’s the recipe…

      2 1/2 pounds ground beef
      1 1/4 pounds Mexican chorizo
      1 onion, chopped
      1/2 tablespoon black pepper
      1/2 tablespoon kosher salt
      1/2 teaspoon cumin
      5 cloves of garlic, whole and peeled
      1/2 cup water
      10 slices bacon, cooked
      10 slices pepper jack cheese
      Tomato slices, to garnish
      Red onion slices, to garnish
      Green leaf lettuce, to garnish
      Hamburger buns

      Chipotle Mayo:
      1 chipotle pepper from chipotle chiles in adobo sauce
      1 cup of heavy mayonnaise

      In a large mixing bowl, combine the ground beef and the chorizo.

      In a blender, add the onions, black pepper, salt, cumin, and garlic and mix at medium speed adding water. Pour the blender mixture into the beef mixture. Form into 10 oz burger patties by hand.

      To make the Chipotle mayo, using a blender, mix the mayonnaise and chipotle pepper a low speed. You can make it as spicy as you wish

      Cook burger to desired temperature. Heat buns in oven at 350 F for 5 minutes adding butter to the bread.

      Assemble burger: start with the base of the bread and layer the lettuce, slice of tomato, sliced onions, cooked burger patty, pepper Jack Cheese, cooked bacon, chipotle mayo and top of bread.