Ingredients:

  • 1 cup Roasted Red Peppers (jarred, drained)
  • ½ cup Mayonnaise (full-fat)
  • ¼ cup Sour Cream (or Greek yogurt)
  • 2 tsp Adobo Sauce (from canned chipotles)
  • 2 Tbsp Fresh Lime Juice
  • 1 medium Garlic Clove, minced
  • ¼ tsp Sea Salt
  • 1 lb Lump Crab Meat (fresh or pasteurized)
  • 1 Large Egg, lightly beaten
  • ¼ cup Mayonnaise (full-fat)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Lemon Zest
  • 1 Tbsp Old Bay Seasoning
  • 2 Tbsp Fresh Parsley, chopped finely
  • ½ cup Panko Breadcrumbs
  • Salt and Black Pepper to taste
  • Olive Oil or Cooking Spray, as needed for baking

Instructions:

  1. Combine Ingredients: In a food processor, combine the roasted red peppers, mayonnaise, sour cream, adobo sauce, lime juice, and minced garlic.
  2. Blend: Pulse until completely smooth and creamy. Scrape down the sides if necessary.
  3. Season: Taste and adjust seasoning with salt and pepper. Add a touch more lime juice if needed for zing.
  4. Chill: Transfer the aioli to a small bowl, cover, and chill in the refrigerator while preparing the crab cakes. This allows the flavours to meld.
  5. Prep the Crab: Gently check the lump crab meat for any small pieces of shell or cartilage. Place the drained crab meat in a large bowl.
  6. Make the Binder: In a separate, smaller bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon zest.
  7. Combine the Dry Mix: Add the Panko breadcrumbs and chopped parsley to the binder mixture. Stir until just combined; do not overmix.
  8. Fold (Crucial Step): Pour the binder mixture over the lump crab meat. Using a rubber spatula, gently fold the mixture until it is just combined. The goal is to bind the ingredients without breaking up the large lumps of crab.
  9. Form the Cakes: Line a baking sheet with parchment paper and lightly grease it. Form the mixture into eight even patties, about 1 ½ inches thick. Handle them as little as possible.
  10. Chill (Mandatory Stabilization): Place the formed crab cakes on the prepared sheet and chill in the refrigerator for at least 30 minutes. This prevents them from collapsing during baking.
  11. Preheat and Prepare: Preheat the oven to 400°F (200°C).
  12. Bake: Place the baking sheet into the preheated oven. Bake for 15 to 18 minutes, or until the crab cakes are golden brown around the edges and cooked through (internal temperature of 165°F/74°C).
  13. Serve: Let the cakes rest for a minute or two before serving hot alongside the chilled Chipotle-Lime Aioli.