Description
These zesty crab cakes are the best! Made with fresh crab, lime zest, cilantro and jalapeño, served up with a red pepper vinaigrette. Feel free to use lemon and parsley instead. Makes 6 large crab cakes, or 12 small “appetizer” crab cakes.
Ingredients
Units
- 1 lb fresh, cooked Dungeness crab meat (or fresh lump crab), strained, drained WELL.
- 1 large egg
- 1/4 cup mayo
- zest from 1 large lime, finely chopped, 2 tablespoons (or sub-lemon zest)
- 2 teaspoons lime juice ( or lemon juice)
- 1/2–1 tablespoon fresh jalapeno, finely chopped
- 1 teaspoon dijon mustard (or ground mustard)
- 1/4 cup chopped cilantro (or sub-flat-leaf parsley)
- 1/4 cup red bell pepper, very finely chopped,
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup panko- plus 1/2 cup to 1 cup more for dredging. (Panko is MUCH better than breadcrumbs here) Feel free to use GF panko. as needed for searing.
- 2–3 tablespoons ghee (or a blend of olive oil and butter) for searing.
Garnishes- lime wedges, cilantro or microgreens
Instructions
- Place the crab in a strainer over a bowl, and let it drain, pressing out any excess liquid. Feel for shells or cartilage and discard. Tear any extra-large pieces into smaller pieces so crab cakes hold together better. The crab should smell fresh and taste sweet and like the ocean.
- In a medium bowl, whisk the egg, mayo, lime zest, lime juice, jalapeno, mustard, salt and pepper until smooth. Stri in the cilantro and red bell pepper. Fold in the crab. Then stir in the 1/2 cup panko. Refrigerate in the bowl for 30-60 minutes.
- Make the Red Pepper Vinaigrette (see recipe notes) or Chipotle Mayo
- Preheat to the oven to 350F.
- Place a piece of parchment paper on a small sheet pan. Place 1/2-1 cup panko in a bowl or on a plate ( for dredging). Divide crab mixture into equal portions (6 x 1/2-cup portions for entree-sized, 12 x 1/4-cup portions for appetizer-sized) and then compress with your palms into balls, about 1 1/2 inches-2 inches thick, slightly flattening them. Carefully dredge the balls into the panko, again pressing them together.
- Heat ghee in a large skillet over medium heat. Using a delicate hand, working in small batches, carefully sear each side for 3 minutes, or until perfectly golden, and place on the sheet pan in the oven to keep warm and cook the egg all the way through (which will help them bind even more). A small thin metal spatula works wonders here.
- Bake for 10-15 minutes, or until puffed, and internal temp is 145F.
- Plate and serve with the Red Pepper Vinaigrette or Chipotle aioli, a wedge of lime, and a cilantro sprig.
Notes
Pickled Pepper Vinaigrette (or make our Chipotle mayo)
- ½ cup pickled cherry peppers- jarred piquillos, peppadew or Juanita (or sub roasted peppers in a pinch). These are easily available in the grocery aisle near pickles & olives, or often in an “olive bar”.
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar (or apple cider vinegar, red wine vinegar, or champagne vinegar)
- 1/3 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons honey or maple syrup
- 1 garlic clove, quartered
- 1/2 teaspoon chili flakes (optional, to taste)
Place all ingredients in a blender and blend. If using roasted peppers instead of pickled peppers- taste and perhaps add a little more vinegar and honey. The dressing should taste sweet, and tangy with a little kick of heat. I often add more chili flakes. If you like smoky flavors, add a 1/4 teaspoon of smoked paprika. You can also use this to dress salad greens.
Nutrition
- Serving Size: ½-cup serving of crab cake (no sauce)
- Calories: 250
- Sugar: 1.7 g
- Sodium: 620.4 mg
- Fat: 13.1 g
- Saturated Fat: 4.1 g
- Carbohydrates: 15 g
- Fiber: 1.4 g
- Protein: 17.3 g
- Cholesterol: 118.4 mg