Whenever I need an appetizer that has “wow-factor”, I whip up a batch of these crab cakes.  Although they are best straight from the oven, they are also wonderful the next day for a modified eggs benedict or simple sandwich.  The aïoli recipe that accompanies this recipe has great flavor, but if you want something simpler, try the alternate recipe for chipotle mayonnaise; it is effortless and comes together in about 2 minutes flat.

Classic Crab Cakes

12 oz. lump crabmeat, picked over for cartilage
2 slices white bread, broken into very small crumbs (I use a food processor to get a fine crumb)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons Old Bay seasoning
2 medium jalepeño peppers, seeds and ribs removed, minced (depending on the crowd, I substitute serranos)
3 tablespoons finely chopped cilantro
1 large egg, lightly beaten
1 large shallot, minced
2 tablespoons homemade or prepared mayonnaise
Zest of 1 lemon
Freshly ground black pepper
3 to 4 tablespoons canola oil

Preheat the oven to 400˚F.  Line a 12″ x 17″ baking sheet with parchment paper.  Set baking sheet aside.

Combine the crabmeat and the bread in a medium bowl.  Set aside.  In another medium bowl, mix together the mustard, Worcestshire, Old Bay, jalepeños, cilantro, egg, shallots, mayonnaise, and lemon zest.  Add the mayonnaise mixture to the crabmeat and stir to combine.  Season with pepper to taste.

Using your fingers, shape about 1 1/2 tablespoons of the crab mixture into half-dollar-size rounds.  Continue with the remaining crab mixture.

Heat 3 tablespoons of the canola oil in a large skillet over medium heat.  Working in batches of 6 to 8, place the crab cakes in the skillet and cook until golden brown on the bottom, 30 seconds to 1 minute.  Turn the crab cakes and cook until golden brown, about 1 minute more.  Transfer the crab cakes to a paper towel to absorb the oil.  Transfer the crab cakes to the prepared baking sheet.  Bake for 10 minutes or until golden brown.  The crab cakes may be held in a warm oven for 30 minutes or cooled and reheated at serving time.  Sever warm with the Chili Lime Aïoli.

Makes 18 – 30 crab cakes depending on their size.

Adapted from Martha Stewart’s Hors D’oeuvres Handbook

Chili-Lime Aïoli

1 garlic clove, mixed
1 teaspoon kosher salt
1 large egg
1 large egg yolk
1 cup canola oil
Zest of 1 lime
2 tablespoons fresh lime juice
2 orange or red habanero or other hot chili peppers, seeds and ribs removed, minced

Place the garlic and salt in the bowl of a food processor.  Process until puréed.  Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.  With the machine running, very slowly add the canola oil a few drops at a time at first, and then in a thin, steady stream; it will emulsify and thicken.  Once the oil is added and the aïoli has formed, quickly pulse in the lime zest and the juice.  Transfer to a bowl and stir in the peppers.  The aïoli may be refrigerated in an airtight container for up to 1 day.

Makes 1 1/2 cup.

Adapted from Martha Stewart’s Hors D’oeuvres Handbook

1/3 cup mayonnaise (I prefer Hellman’s Mayonnaise with Extra Virgin Olive Oil)
1 – 2 canned chipotle peppers
Juice of 1/2 lime
Salt to taste

Mince the chipotle and add to the mayonnaise and lime juice.  Add salt to taste.  The sauce can be kept in the refrigerator for several days; the flavors will intensify as it rests.   (Note, when you buy chipotles in adobo sauce, freeze the leftover peppers individually on waxed paper and then store in a freezer bag.)

From Kristina Mistry

(Photos: Nicholas N. Mistry)