1jalapeño or serrano chile, seeded and finely chopped, or to taste
2teaspoonsfreshly squeezed lime juice
2teaspoonschopped fresh cilantro, leaves and upper part of stems
3tablespoonsbreadcrumbs
1large egg
2teaspoonsmayonnaise
1/2teaspoonkosher or coarse sea salt, or to taste
1/4teaspoonfreshly ground black pepper, or to taste
1poundjumbo lump crab meat, cartilage removed and meat broken into smaller pieces with your hands
1tablespoonbutter
1tablespoonolive oil
For the jalapeño aioli:
1jalapeño or serrano chile, seeded optional, or to taste
1tablespoonfreshly squeezed lime juice
1cupmayonnaise, store bought or homemade
1/4cupcilantro leaves
1/4teaspoonkosher or coarse sea salt, or to taste
freshly ground black pepper, to taste
For garnish:
2cupswatercress
1tablespoonfreshly squeezed lime juice
2tablespoonsolive 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.