Crab Cakes with Chili Aioli


Chef John’s Crab Cakes

Yield: 50 hors d’oeuvre size cakes, 8-12 large cakes 



4 Tbspn  Butter  
4 Tbspn  Olive oil  

2  Red onion, brunoise 
5 stalks  Celery, brunoise 
2  Red bell pepper, brunoise  
2  Yellow bell pepper, brunoise 

½ cup   Flat-leaf parsley, minced 
2 Tbspn  Capers, drained  

½ tsp  Tabasco sauce

1 tsp  Worcestershire sauce  
3 tsp  Old Bay seasoning  
1 tsp  Salt  
1 tsp  Pepper  

1 lb.  Crabmeat – drained

3 cups  Panko breadcrumbs  
1 cup  Mayonnaise  
1 Tbspn  Dijon mustard  
4   Eggs - lightly beaten  



1. Mince all ingredients. 

    2. Sauté onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper and cook until the vegetables are soft, approximately 15 to 20 minutes.  

3. Cool to room temperature.  

    4. In a large bowl, break the lump crabmeat into small pieces and toss with the breadcrumbs, mayonnaise, mustard, and eggs.  

    5. Add the cooked mixture and mix well. Cover and chill in the refrigerator for one hour. Shape into bite-sized crab cakes.  

    6. Heat the butter and olive oil over medium heat. Fry cakes until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot with sauce on top.

Chili Aioli

2 cups   Mayonnaise 
2 Tbspn  Chili-garlic sauce 
7 tsp  Lemon juice

Mix together and chill 


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