Crab Cakes with Old Bay Aioli
The Southwestern twist on these crab cakes makes them far from ordinary.
These aren’t your ordinary crab cakes, thanks to the addition of a few unexpected Southwestern flavors like jalapeño and cilantro, while still offering that G.B.D. (golden, brown, and delicious) crust that great crab cakes are known for. Shallow-fried in our Carbon Steel Frying Pan and served with a tangy Old Bay aioli, these crab cakes make a great appetizer or entrée.
Crab Cakes with Old Bay Aioli
The Southwestern twist on these crab cakes makes them far from ordinary.
Mason Adams
- For the crab cakes:
- For the Old Bay aioli:
- 1.
In a large bowl, combine ½ cup mayonnaise, 3 Tbsp. cilantro, Dijon, 1 Tbsp. lime juice, jalapeño, Worcestershire sauce, 1 tsp. Old Bay, chili powder, and cumin. Stir together and taste for seasoning, adding a pinch of salt, if desired. Add egg and stir to combine.
- 2.
Add breadcrumbs to mayonnaise mixture and stir to combine. Add crab meat and stir gently until just incorporated. Do not overmix. Chill, covered, for at least 30 minutes and up to 24 hours.
- 3.
Meanwhile, make the Old Bay aioli. In a medium bowl, combine ½ cup mayonnaise, lemon juice, 1 tsp. Old Bay, garlic, and a pinch of salt. Taste and adjust seasoning.
- 4.
Form chilled crab mixture into 6 patties, about 1” thick. Heat a large Carbon Steel Frying Pan over medium. Add enough oil to coat the bottom of the pan. Once oil is shimmering, carefully add 3 crab cakes. Press gently to ensure even contact with the Pan and cook until underside is golden brown, 3–4 minutes. Carefully flip crab cakes over and cook until the other side is golden brown and crab cakes are cooked through (the internal temperature should reach 165F), 3–4 minutes more. Transfer to a cooling rack set over a Sheet Pan. Repeat with remaining crab cakes.
- 5.
Spoon aioli onto Plates, top with crab cakes, and garnish with cilantro and lime.
