Lump Crab Cakes with Roasted Red Pepperchipotle Lime Aioli

Recipe Introduction

Baked Lump Crab Cakes with Roasted Red Pepper Chipotle Lime Aioli are the kind of dish that feels fancy but stays easy.

I fell for them the first summer I tried a Maryland style crab cake. The sweet crab and smoky aioli sing together.

Quick Hook

Have you ever wanted a Gourmet Crab Cake Dish without frying? These Baked Crab Cakes give that golden edge. The flavor is bright, smoky, and lemony. Honestly, it’s all about balance.

I learned one hard lesson early. I overmixed once. The cakes collapsed. Since then I chill them. That trick saved me. Less is more with lump crab.

Brief Overview

This idea stems from Chesapeake Bay cooking. It nods to classic Maryland flavors and adds southwest heat. Difficulty is medium. Shaping delicate Lump Crab Cakes takes practice.

Prep is about 20 minutes active . Chill for 30 45 minutes . Bake 18 22 minutes at 400° F ( 200° C) .

Total time runs 1 hour to 1 hour 10 minutes . Yields eight cakes. Serve two per person.

Main Benefits

Top perk: high protein with real seafood. These are lighter than deep fried versions. Think Low-oil Baked Crab Cakes without greasy aftertaste.

Perfect for dinner parties or lazy weekend lunches. They sit well with a crisp white wine. The Roasted Red Pepper Chipotle Aioli lifts each bite.

What makes this special? Minimal filler. Big lumps of crab. A Panko Lump Crab Cakes recipe vibe, but updated. The aioli is basically a Chipotle Lime Aioli for Seafood.

It tastes like Crispy Fish Cakes With Roasted Pepper Sauce, but better because of the crab.

If you like a slight kick, use one chipotle. If you want mild, use adobo sauce only. Quick tip: brush tops with butter before baking for color.

Chill the formed cakes. That keeps them intact.

Next up, ingredients and exact measures. I’ll walk you through my favorite little tweaks. Trust me, you’ll want the recipe on repeat.

Ingredients & Equipment

I call these Baked Lump Crab Cakes with a smoky aioli. Less is more with lump crab. Keep ingredients fresh and simple.

Main Ingredients

For the crab cakes:

• 1 lb lump crab meat (454 g) , picked for shells.
• 2 large eggs .
• 3 tbsp mayonnaise (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 (2.5 ml) .
• 1/2 tsp kosher salt (2.5 ml) .
• 1/4 tsp black pepper (1.25 ml) .
• 3/4 cup panko breadcrumbs (75 g) .
• 2 tbsp parsley (8 g) .
• 2 tbsp green onion (12 g) .
• 1 tbsp melted butter (15 ml) optional for brushing.

For the aioli:

• 1/2 cup mayonnaise (120 ml) .
• 1/3 cup roasted red pepper (50 60 g) .
• 1 chipotle in adobo or 1 1 1/2 tsp adobo .
• 1 tsp lime zest .
• 1 tbsp lime juice (15 ml) .
• 1/2 tsp smoked paprika (2.5 ml) .
• Salt and pepper to taste.

Quality notes. Use real lump crab. Avoid heavily shredded meat. Crab should smell clean. Not fishy. Jarred peppers must be bright and not syrupy.

Seasoning Notes

Essential combo: Old Bay, lemon, and Worcestershire. They lift the crab flavor. Add smoked paprika for southwest warmth. Chipotle brings heat and smoke.

Fresh lime adds brightness. Quick swaps: use canned lump crab if needed. Swap panko for crushed saltines. Swap mayo for full fat Greek yogurt for tang.

Flavor boosters: a splash of Worcestershire. A teaspoon of Dijon. Fresh parsley or chives at the end.

Equipment Needed

Essential tools only.

• Baking sheet and parchment or silicone mat.
• Large mixing bowl.
• Small bowl or food processor for aioli.
• Measuring cups and spoons.
• Spatula and plate for chilling.
  Optional: skillet for a quick sear.

Common alternatives: use a fork and bowl instead of food processor. Use store baking sheets if you lack a rimmed pan.

Personal note. I once dropped a cake. Chill really helps. Chill for 30 45 minutes before baking. Preheat oven to 400° F ( 200° C) .

Check internal heat if desired: 145° F / 63° C . These tips made my Panko Lump Crab Cakes Recipe shine.

Cooking Method

Prep Steps

I tested Baked Lump Crab Cakes with Roasted Red Pepper Chipotle Lime Aioli last weekend. The first rule? Mise en place.

Pick shells from 1 pound lump crab meat. Measure eggs, panko, mayo, and herbs. Zest the lime. Chop the jarred roasted red pepper.

Save time by prepping aioli first. Puree roasted red pepper, one chipotle, lime zest, and mayo. Chill the sauce. It develops flavor while you mix cakes.

Safety note: crab is pre-cooked. Still, heat to safe serving temperature. Use caution with hot oil during a quick sear.

step-by-step Process

1. Whisk eggs, mayo, Dijon, lemon juice, and Worcestershire.
2. Stir in 3/4 cup panko , parsley, and scallion.
3. Gently fold in crab meat. Do not overmix.
4. Shape into eight cakes, 3 3.5 inches each. Chill 30– 45 minutes .
5. Preheat oven to 400° F ( 200° C) . Brush cakes with butter or oil. Bake 18– 22 minutes .
6. Optional: sear 1– 2 minutes per side for color.

Look for visual cues. Cakes should be hot throughout. Edges turn light golden. Cakes hold shape when nudged. If you use a thermometer, aim for 145° F / 63° C internal.

Pro Tips

Use lump crab. Quality matters. My first try used backfin. The texture was different. Lesson learned.

Two quick techniques. Chill shaped cakes before baking. It keeps them intact. Brush tops with melted butter. It gives golden color without frying.

Common mistakes to avoid. Don’t overwork the crab. Don’t skip chilling. Don’t add too much panko. The cake must stay delicate.

make-ahead options. Shape cakes up to 24 hours ahead. Keep covered in the fridge. Aioli holds for 3 days refrigerated.

Final thoughts. These are modern takes on Maryland style Crab Cakes Baked. They taste like a Gourmet Crab Cake Dish. Pair with Lime Sauce or Chipotle Lime Aioli for Seafood.

Honestly, they beat a deep fry any day. Try them with a crisp white wine. You’ll thank me later.

Recipe Notes

Serving Suggestions

Oh my gosh, plating matters. Spoon a stripe of Roasted Red Pepper Chipotle Aioli down the plate. Nestle two Baked Crab Cakes on top. Scatter chopped parsley and a lime wedge.

This recipe sings with grilled corn salad. A crisp fennel celery slaw also works. For drinks, try a zippy Sauvignon Blanc. A citrusy pilsner is lovely too.

I made Baked Lump Crab Cakes with this aioli once for friends. They called it a Gourmet Crab Cake Dish . It felt special, honest.

Storage Tips

Cool cakes fully before storing. Refrigerate in an airtight container for up to 3 days . Reheat gently.

Freezing is possible. Flash freeze on a tray first. Then wrap each cake well. Freeze up to 2 months .

To reheat, thaw overnight in fridge. Warm in a 350° F oven for 8– 10 minutes . Or microwave briefly, then crisp in a hot skillet.

Tip: avoid soggy crumbs. Reheat on a rack for air circulation.

Variations

Want gluten-free? Use gluten-free panko. This keeps texture like the original Panko Lump Crab Cakes Recipe .

Make it lighter. Swap half the mayo for full fat Greek yogurt. You get a yummy Low-oil Baked Crab Cakes version.

Seasonal swaps: add roasted corn in summer. In fall, fold in diced roasted squash. For heat, try chipotle lime aioli or a lime sauce twist.

You can also mimic Maryland style Crab Cakes Baked by cutting back on sauce and adding more Old Bay.

Nutrition Basics

Quick fact: crab offers about 18 grams protein per 100 grams. This recipe yields roughly 380 kcal per serving . Protein is high. Fat mainly comes from mayo and aioli.

Key benefits: high-quality seafood gives lean protein. Crab has B vitamins and minerals. Using minimal filler keeps calories sensible.

I love how this recipe balances sweet crab with smoky sauce. It reminds me of Crispy Fish Cakes With Roasted Pepper Sauce , but lighter and fresher.

Conclusion Try this tonight. Chill the cakes well. Don’t overmix the crab. You’ll get flaky, sweet bites and a punchy Chipotle Lime Aioli for Seafood finish.

Trust me your dinner guests will notice.