Crab cakes appear on menus everywhere for good reason: When done right, they’re delicious, addictive, and completely satisfying. We love the classic flavors of Old Bay, lemon, and red peppers for the base of the crab cake but we add a spicy touch with a homemade chipotle aioli to jazz up the flavors and transform an old reliable into something special.
Yield: 15 pieces
In a large sauté pan on medium-high, add 2 tablespoons oil. Add onions, season with salt and pepper, and sauté for 4–5 minutes. Add red peppers and sauté until soft, about 5 minutes. Add garlic and cook for 30 seconds. In a large bowl, add crab, Old Bay, mustard, lemon juice, and hot sauce. Add onions and peppers and mix well. Taste mixture and adjust seasoning. Add 1/2-cup breadcrumbs to bind mixture. Using your fingers, roll crab cakes into 1’’-wide cylinders with flat tops and bottoms. Roll cakes through remaining breadcrumbs to coat all sides evenly.
Preheat oven to 375˚F. In a large sauté pan, heat remaining oil on medium. Add cakes, being careful not to overcrowd pan, and sauté until light golden brown, about 3 minutes per side. Transfer cakes to a baking sheet lined with parchment paper. If serving immediately, bake for 10 minutes until hot inside. If not, wrap baking sheet with Saran Wrap and refrigerate and then bake for 15–18 minutes.
In a medium bowl, add yolks, garlic, mustard, paprika, lemon juice, and a pinch of salt. Slowly drizzle in oil, whisking constantly, until mixture has emulsified. When all oil has been added, whisk an additional 15 seconds. Add chipotles and mix well. Refrigerate until serving.
