Give ordinary crab cakes a creative spin with earthy cumin, fragrant fresh cilantro, and a tangy lemon aioli drizzle.
- 1 pound canned lump crabmeat, drained
- 2 cups panko breadcrumbs, divided
- 1/4 cup mayonnaise
- 6 tablespoons minced fresh chives, divided
- 1 tablespoon chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coarse salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1 large egg, beaten
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil (such as vegetable, sunflower, or grapeseed)
- Lemon wedges, for serving
- 1 cup lemon aioli
- In a large bowl, gently fold the crabmeat together with 4 tablespoons of the panko, the mayonnaise, 4 tablespoons of the chives, and the parsley, cilantro, paprika, cayenne, cumin, salt, and pepper. Season to taste with additional salt if necessary.
- Gently fold in the beaten egg. Set aside.
- Add the remaining panko to a shallow bowl and place a clean plate nearby. To form the patties, use a 1/4-cup ice cream or cookie scoop and shape the mixture into about 12 equally-sized, tightly packed flattened rounds. Carefully coat the outside of each patty in panko, and set aside on the plate.
- Refrigerate the patties for at least 30 minutes, or up to 1 hour.
- Preheat the oven to 250°F and line a baking sheet with parchment paper.
- Add the butter and oil to a large skillet and place over medium heat. When the butter has melted, swirl to coat. Without crowding the pan, add a few crab cakes and cook until golden brown, 2-4 minutes per side. Transfer the cooked crab cakes to the prepared baking sheet and keep warm in the oven while you cook the rest in batches.
- Divide among plates, garnish with the remaining chives, and serve with lemon wedges and lemon aioli.
- Category: Crab
- Method: Stovetop
- Cuisine: Seafood
Keywords: crabcake, seafood, aioli