Crabby Crab Cakes

A good use for excellent quality crab meat.

These are delicate and will need a dusting of flour on the outside to hold together as a cake. The aioli is spicy and creamy. Taste as you go. You can add more chili to regulate the heat. Serves 4

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Crab Cake Ingredients

• 1 pound fresh lump crabmeat (cartilage removed)

• 1 egg

• ¼ cup minced red bell peppers

• ½ cup minced scallions

• ¼ cup mayonnaise

• 1 tablespoon Dijon mustard

• salt and freshly ground black pepper

• 4 tablespoons plain bread crumbs or panko (or as needed)

• About 1 cup flour for dredging

• 2 tablespoons olive oil

• 2 tablespoons butter

• lemon wedges

Aioli Ingredients

• 1 cup mayonnaise

• 2 chipotle peppers in adobo sauce (use the canned version)

• 1 clove garlic

• juice of 1 lemon

• salt and pepper

Instructions

Prepare the Aïoli: Mix all the aïoli ingredients together in a food processor until smooth. Set aside.

Mix Crab: Mix together the crabmeat, egg, bell pepper, scallions, mayonnaise, mustard, salt, and pepper. Add bread crumbs or panko to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if needed.

Form cakes and chill: Shape the cakes to approximately 3” in diameter and rest them on a flat sheet pan dusted in flour. Dust additional flour on top of the cakes and let them rest in the refrigerator until time to cook. This helps them hold together. These can be made up to a day ahead.

Cook: Preheat a large skillet or griddle, preferably nonstick, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Cook the cakes, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides.

Serve: Serve with lemon wedges and the chipotle aïoli on a bed of arugula.