These delightful Crab Cakes with Cilantro and Lime are the perfect blend of zesty flavors, fresh crab, and a hint of spice. Whether you’re hosting a gathering or preparing a casual weeknight meal, this dish will satisfy your seafood cravings in a way that’s both easy to prepare and packed with fresh flavors.
Introduction
Crab cakes have a long tradition in coastal cuisines, known for their delicate balance of seafood richness and crispy texture. This particular Crab Cakes with Cilantro and Lime recipe brings a bright twist with the use of fresh cilantro, lime zest, and a touch of jalapeño heat, perfectly complemented by a red pepper vinaigrette. Fans of seafood dishes will find this recipe irresistible. Plus, it’s versatile—you can serve it as an appetizer or main dish.
Cultural Background
Crab cakes are often associated with the East Coast, particularly in areas like Maryland, where blue crab is a local delicacy. This recipe, however, gives it a twist by incorporating cilantro and lime, flavors commonly found in Latin American cuisine, infusing the traditional dish with a vibrant and tangy essence.
Ingredients for Crab Cakes with Cilantro and Lime
Here’s what you need to create these incredible crab cakes:
- 1 lb fresh Dungeness crab meat (or fresh lump crab), strained and drained well.
- 1 large egg
- 1/4 cup mayo
- Zest from 1 large lime, finely chopped (or substitute lemon zest)
- 2 teaspoons lime juice
- 1/2–1 tablespoon fresh jalapeño, finely chopped
- 1 teaspoon Dijon mustard (or ground mustard)
- 1/4 cup chopped cilantro (or substitute flat-leaf parsley)
- 1/4 cup red bell pepper, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (plus extra for dredging)
- 2–3 tablespoons ghee, for searing
- Garnishes: Lime wedges, cilantro or microgreens.
For the Red Pepper Vinaigrette:
- 1/2 cup pickled red cherry peppers (or sub roasted peppers)
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar (or substitute with champagne vinegar)
- 1/3 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons honey
- 1 garlic clove, quartered
- 1/2 teaspoon chili flakes (optional)
How to Make Crab Cakes with Cilantro and Lime – Step by Step
Step 1: Prepare the Crab
Place the crab meat in a strainer and press to remove excess liquid. Check for any shells or cartilage and discard. Tear larger pieces into smaller bits to ensure the cakes hold together well.
Step 2: Create the Mixture
In a medium bowl, whisk the egg, mayo, lime zest, lime juice, jalapeño, mustard, salt, and pepper. Stir in the cilantro and red bell pepper. Gently fold in the crab meat, then add the panko breadcrumbs. Refrigerate the mixture for 30-60 minutes to let the flavors meld.
Step 3: Shape the Crab Cakes
Divide the crab mixture into equal portions—6 for large cakes or 12 for appetizer-sized portions. Shape each portion into balls and flatten slightly into patties. Dredge each patty in the extra panko, pressing gently to coat them.
Step 4: Sear the Crab Cakes
Heat ghee in a large skillet over medium heat. Sear each crab cake for 3 minutes per side until golden brown. Once seared, transfer them to a baking sheet and place in a 350°F oven for 10-15 minutes to cook through.
Step 5: Serve
Serve the crab cakes hot with the red pepper vinaigrette or chipotle aioli, garnished with lime wedges and fresh cilantro.
Helpful Tips for Perfect Crab Cakes
- Fresh Crab: Always use fresh crab meat for the best flavor and texture. Pre-cooked crab works well, but make sure to drain it thoroughly.
- Chilling the Mixture: Refrigerating the crab mixture before forming into patties helps the cakes hold their shape during cooking.
- Dredging: Panko breadcrumbs are preferred for dredging as they provide a light, crispy exterior compared to regular breadcrumbs.
Cooking Tips for the Best Crab Cakes with Cilantro and Lime
- Searing Temperature: Sear the crab cakes at medium heat to ensure they cook evenly without burning.
- Thin Spatula: Use a thin metal spatula to carefully flip the cakes without breaking them.
- Oven Finish: Finishing the crab cakes in the oven ensures they cook through without falling apart.
Serving Suggestions for Crab Cakes with Cilantro and Lime
- Side Dishes: Pair these crab cakes with a light, crisp salad or roasted vegetables for a complete meal.
- Beverages: A glass of chilled white wine, like Sauvignon Blanc or Chardonnay, pairs beautifully with the fresh citrus notes of the dish.
- For Appetizers: Serve the smaller, appetizer-sized cakes with a dipping sauce like the red pepper vinaigrette or a tangy tartar sauce.
Nutritional Information (per serving)
- Calories: 250
- Fats: 15g
- Carbohydrates: 10g
- Proteins: 18g
- Vitamins: High in Vitamin C from the lime and red pepper.
Storage and Leftovers for Crab Cakes with Cilantro and Lime
- Storing: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the crab cakes in a preheated oven at 350°F for about 10 minutes until heated through. Avoid using the microwave as it can make the crab cakes soggy.
- Freezing: You can freeze the uncooked crab cakes by placing them on a baking sheet in the freezer until firm, then transferring to a freezer bag. Cook directly from frozen, adding an extra 10 minutes to the baking time.
Frequently Asked Questions (FAQs) about Crab Cakes
Q1: Can I use canned crab for this recipe?
Yes, but fresh crab is recommended for the best flavor. Be sure to drain canned crab well to avoid soggy cakes.
Q2: How do I prevent my crab cakes from falling apart?
Chilling the crab mixture and searing at medium heat help keep the crab cakes intact during cooking.
Q3: Can I make these crab cakes gluten-free?
Yes, simply use gluten-free panko breadcrumbs instead of regular panko.
Q4: What’s a good substitute for cilantro?
If you’re not a fan of cilantro, flat-leaf parsley works well as a substitute.
Related Recipes for Crab Cake Lovers
For more seafood-inspired dishes, check out these delicious recipes:
Conclusion
We hope you enjoy this recipe for Crab Cakes with Cilantro and Lime! The bright citrus flavors combined with the richness of fresh crab create a dish that’s perfect for any occasion. Be sure to try it and let us know how it turned out by leaving a review or sharing your own variations in the comments!
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Crab Cakes with Cilantro and Lime – Easy Zesty Recipe
Description
These delightful Crab Cakes with Cilantro and Lime are the perfect blend of zesty flavors, fresh crab, and a hint of spice. Whether you’re hosting a gathering or preparing a casual weeknight meal, this dish will satisfy your seafood cravings in a way that’s both easy to prepare and packed with fresh flavors.
Ingredients
- 1 lb fresh Dungeness crab meat (or fresh lump crab), strained and drained well.
- 1 large egg
- 1/4 cup mayo
- Zest from 1 large lime, finely chopped (or substitute lemon zest)
- 2 teaspoons lime juice
- 1/2–1 tablespoon fresh jalapeño, finely chopped
- 1 teaspoon Dijon mustard (or ground mustard)
- 1/4 cup chopped cilantro (or substitute flat-leaf parsley)
- 1/4 cup red bell pepper, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (plus extra for dredging)
- 2–3 tablespoons ghee, for searing
- Garnishes: Lime wedges, cilantro or microgreens.
For the Red Pepper Vinaigrette:
- 1/2 cup pickled red cherry peppers (or sub roasted peppers)
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar (or substitute with champagne vinegar)
- 1/3 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons honey
- 1 garlic clove, quartered
- 1/2 teaspoon chili flakes (optional)
Instructions
Step 1: Prepare the Crab
Place the crab meat in a strainer and press to remove excess liquid. Check for any shells or cartilage and discard. Tear larger pieces into smaller bits to ensure the cakes hold together well.
Step 2: Create the Mixture
In a medium bowl, whisk the egg, mayo, lime zest, lime juice, jalapeño, mustard, salt, and pepper. Stir in the cilantro and red bell pepper. Gently fold in the crab meat, then add the panko breadcrumbs. Refrigerate the mixture for 30-60 minutes to let the flavors meld.
Step 3: Shape the Crab Cakes
Divide the crab mixture into equal portions—6 for large cakes or 12 for appetizer-sized portions. Shape each portion into balls and flatten slightly into patties. Dredge each patty in the extra panko, pressing gently to coat them.
Step 4: Sear the Crab Cakes
Heat ghee in a large skillet over medium heat. Sear each crab cake for 3 minutes per side until golden brown. Once seared, transfer them to a baking sheet and place in a 350°F oven for 10-15 minutes to cook through.
Step 5: Serve
Serve the crab cakes hot with the red pepper vinaigrette or chipotle aioli, garnished with lime wedges and fresh cilantro.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Crab: Always use fresh crab meat for the best flavor and texture. Pre-cooked crab works well, but make sure to drain it thoroughly.
- Chilling the Mixture: Refrigerating the crab mixture before forming into patties helps the cakes hold their shape during cooking.
- Dredging: Panko breadcrumbs are preferred for dredging as they provide a light, crispy exterior compared to regular breadcrumbs.
