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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Buy Now →Notes
- 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.