A Pati Jinich Recipe
Mexican Crab Cakes with Jalapeño Aioli
4 to 6 servings
Croquetas de Cangrejo con Aioli de Jalapeño, Adapted from Ceiba's Chef Alfredo Solis
Ingredients
For the crab cakes:
- 1 pound jumbo lump crab meat
- 1 habanero chile, seeded (optional), chopped
- 2 teaspoons fresh squeezed lime juice
- 2 teaspoons fresh cilantro, chopped
- 3 teaspoons bread crumbs
- 1 egg
- 2 teaspoons mayonnaise
- 1/2 teaspoon kosher or sea salt, more or less to taste
- 1/4 teaspoon ground black pepper, more or less to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
For the jalapeño aioli:
- 1 or 2 jalapeño chiles, seeded if desired
- 2 tablespoons fresh squeezed lime juice
- 2 cups mayonnaise
- 1/4 cup cilantro leaves
- 1/4 teaspoon kosher or sea salt, more or less to taste
- 1/4 teaspoon black 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.
