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Irresistible Crab Cakes with Cilantro and Lime

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Ingredients

Scale
  • 1lb fresh Dungeness crab meat (or fresh lump crab), strained and drained well.
  • 1large egg
  • 1/4 cupmayo
  • Zest from1large lime, finely chopped (or substitute lemon zest)
  • 2 teaspoonslime juice
  • 1/2–1tablespoon fresh jalapeño, finely chopped
  • 1 teaspoonDijon mustard (or ground mustard)
  • 1/4 cupchopped cilantro (or substitute flat-leaf parsley)
  • 1/4 cupred bell pepper, finely chopped
  • 1/4 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1/2 cuppanko breadcrumbs (plus extra for dredging)
  • 2–3tablespoons ghee, for searing
  • Garnishes: Lime wedges, cilantro or microgreens.

Instructions

  1. Start by ensuring your crab meat is ready to go. Place the crab meat in a strainer to allow any residual liquid to drain out thoroughly. Use your hands to gently press down and remove excess moisture. While you’re doing this, it’s important to check for any leftover shells or cartilage from the crab, discarding them to ensure a smooth, enjoyable texture in your crab cakes. For larger lumps of crab meat, tear them into smaller pieces, so they incorporate well into the mixture.
  2. In a medium-sized bowl, combine the egg, mayonnaise, lime zest, lime juice, finely chopped jalapeño, mustard, salt, and pepper. Use a whisk to mix these ingredients together until they create a smooth base. Afterward, add the chopped cilantro and red bell pepper, folding them in gently so that the veggies are evenly distributed without breaking apart. When the flavor components are well combined, it’s time to gently incorporate the crab meat. Use a spatula to fold in the crab, taking care to maintain the large lumps that give crab cakes their desirable texture. Add in the panko breadcrumbs to help bind the mixture together. Once everything is combined, cover the bowl with plastic wrap and refrigerate the mixture for 30-60 minutes to allow the flavors to meld.
  3. After the mixture has had time to chill, it’s ready to be shaped into cakes. Take the chilled mixture and divide it into equal portions based on your preference. You can make 6 large crab cakes or go for a smaller size and create 12 appetizer-sized portions. Grab a handful of the mixture, roll it into a ball, and then flatten it slightly to form patties. For an added crispy texture, dredge each patty in some extra panko breadcrumbs, gently pressing down to ensure they adhere well.
  4. Now it’s time to cook these beautiful crab cakes. Begin by heating ghee in a large skillet over medium heat – the ghee adds a lovely richness and helps achieve a perfect golden color. Once the skillet is hot, place the crab cakes in, taking care not to overcrowd the pan. Cook them for approximately 3 minutes on each side, flipping carefully when they’re nicely golden brown. After searing, transfer the crab cakes to a baking sheet and place them in a preheated oven at 350°F. This step ensures that they cook through while maintaining a crispy exterior, allowing them to bake for another 10-15 minutes.
  5. Once your crab cakes are golden and cooked through, it’s time to plate them up! Serve these delectable cakes warm, garnished with fresh lime wedges and additional cilantro or microgreens for a pop of color. Pair them with a bright red pepper vinaigrette or chipotle aioli for an extra layer of flavor that complements the zesty crab cakes beautifully.

Notes

To prevent your crab cakes from falling apart, be sure not to overmix the crab meat when folding it into the mixture.

Nutrition

Find it online: https://www.delicetreats.com/crab-cakes-cilantro-lime/