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Crab Cakes with Jalapeño Aioli

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

To make the crab cakes:
  • 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.
To make the jalapeño aioli:
  • Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.
To garnish:
  • In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.