These is a recipe for the BEST Crab Cakes. Tender, delicate with just a bit of cracker crumbs and mayo to bind them, they will thrill the crab lovers in your life!
The Best Crab Cakes with Cilantro Lime Aioli
It’s always a shocker when I can remove a dish from the picky hubby’s “faux allergy” AKA will not eat list. A couple years ago he came home from a business raving about crab cakes. What the heck? He was eating seafood and liking it?
I was thrilled. I could now make crab cakes at home!
Tips for Making the Best Crab Cakes
- Bill adored these crab cakes. They are quite delicate, do don’t be surprised if they fall apart when flipped. I use two spatulas and very gingerly turn them over. Make sure they are browned before the initial flip. I used my griddle pan so I wouldn’t have to deal with a pan lip in my way. Tiny, appetizer sized cakes might be easier to handle.
- From my East coast friends, I learned that the crab must be the predominant ingredient to make the best crab cakes. So a modicum of filler, a bit of bell pepper and scallion are the primary ingredients. I added some Old Bay seasoning, just because it works so well with crab without overwhelming the flavor palate.
- There was no egg to bind, but instead a dollop of mayonnaise, thus making very tender cakes.
- I have served these to my book club…and one of my friends commented that my seafood spread was better than she eaten in any restaurant. How’s that for an endorsement? I served these with a lovely Cilantro Lime Aioli from Stonewall Kitchens…a tart and flavorful mayonnaise. You can use your favorite tartar sauce, too.
Crab Cakes with Cilantro Lime Aioli
Perfect crab cakes you can make at home!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Appetizer, Seafood
- Method: Appetizers
- Cuisine: American
- 1 lb. lump crab meat
- 1 small red bell pepper, finely minced
- 1 scallion finely minced
- A scant 1/2 cup finely crushed Ritz crackers
- 1/2-cup mayonnaise
- Dash of Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Mix everything but the crab. Gently fold in the crab. Form into cakes (3-inch diameter is a good size) and sauté in butter. Cook about 4 minutes per side until golden.
- Serve with your favorite tartar sauce or remoulade sauce. Pictured with Stonewall Kitchen’s Aioli.
Disclosure: Stonewall Kitchens sent me a variety of their products to review. I was not compensated for writing this post and all opinions are my own.