Croquetas de Cangrejo con Aioli de Jalapeño, Adapted from Ceiba's Chef Alfredo Solis
Ingredients
For the crab cakes:
1poundjumbo lump crab meat
1habanero chile, seeded (optional), chopped
2teaspoonsfresh squeezed lime juice
2teaspoonsfresh cilantro, chopped
3teaspoonsbread crumbs
1egg
2teaspoonsmayonnaise
1/2teaspoonkosher or sea salt, more or less to taste
1/4teaspoonground black pepper, more or less to taste
1tablespoonbutter
1tablespoonolive oil
For the jalapeño aioli:
1 or 2jalapeño chiles, seeded if desired
2tablespoonsfresh squeezed lime juice
2cupsmayonnaise
1/4cupcilantro leaves
1/4teaspoonkosher or sea salt, more or less to taste
1/4teaspoonblack pepper, ground
To Prepare
Combine the crab meat, habanero chile, cilantro, breadcrumbs, mayonnaise, egg and lime juice in a large bowl. Season with salt and pepper. Form 4 to 6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.
Heat a large skillets set over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook anywhere from 2 to 3 minutes per side.
To prepare the aioli, place all the ingredients in the blender and process until smooth. Drizzle over the crab cakes and if you want, sprinkle the top with freshly chopped cilantro.