Ingredients:

  • For the Crab Cakes:
  • 1 lb lump crab meat, picked for shells (454 g)
  • 2 large eggs, lightly beaten
  • 3 tbsp mayonnaise (preferably full-fat) (45 ml)
  • 1 tsp Dijon mustard (5 ml)
  • 2 tsp fresh lemon juice (10 ml)
  • 2 tsp Worcestershire sauce (10 ml)
  • 1/2 tsp Old Bay or crab seasoning (2.5 ml)
  • 1/2 tsp kosher salt (2.5 ml) — adjust to taste
  • 1/4 tsp freshly ground black pepper (1.25 ml)
  • 3/4 cup panko breadcrumbs, lightly packed (75 g)
  • 2 tbsp finely chopped fresh parsley (8 g)
  • 2 tbsp finely diced green onion (scallion) (about 2 medium) (12 g)
  • 1 tbsp melted butter or oil (15 ml) — optional, for brushing
  • For the Roasted Red Pepper–Chipotle Lime Aioli:
  • 1/2 cup mayonnaise (120 ml)
  • 1/3 cup roasted red pepper, drained and coarsely chopped (jarred is fine) (50–60 g)
  • 1 chipotle pepper in adobo (or 1–1 1/2 tsp adobo sauce), chopped (adjust for heat)
  • 1 tsp fresh lime zest (1–2 g)
  • 1 tbsp fresh lime juice (15 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • Salt and pepper to taste
  • Optional Garnishes:
  • Lemon or lime wedges
  • Chopped parsley
  • Mixed baby greens

Instructions:

  1. Prep the aioli: combine mayonnaise, roasted red pepper, chipotle (or adobo), lime zest, lime juice and smoked paprika in a food processor or blender; puree until smooth, season with salt and pepper and chill until ready. Shortcut: finely mince pepper and chipotle and whisk into mayo.
  2. Make the crab cake mixture: in a large bowl whisk eggs, mayonnaise, Dijon, lemon juice, Worcestershire, Old Bay, salt and pepper until smooth. Stir in panko, parsley and green onion until just combined.
  3. Gently fold in lump crab meat using a light hand to preserve lumps; do not overmix.
  4. Form and chill the cakes: gently shape mixture into 8 equal cakes (about 3–3.5 in / 7–9 cm), pressing lightly so they hold. Place on a parchment-lined plate or sheet pan and chill 30–45 minutes to firm (this helps them keep their shape during baking).
  5. Bake (and optional sear for color): preheat oven to 400°F (200°C) and line a baking sheet with parchment. Arrange chilled cakes on the sheet and brush tops lightly with melted butter or oil (optional). Bake 18–22 minutes, until edges are set and tops are lightly golden. Optional: for a crispier browned finish, sear each cake 1–2 minutes per side in a hot skillet with 1 tbsp oil after baking. Cakes should be hot through, edges slightly golden, and hold together when nudged.
  6. Serve: spoon aioli on plates or dollop atop cakes. Garnish with chopped parsley and lemon or lime wedges. Serve immediately with suggested sides like a crisp fennel–celery slaw or roasted fingerling potatoes.