Ingredients:

  • ½ cup full-fat mayonnaise (for aioli)
  • 1 large roasted red pepper (jarred, drained)
  • 1 small chipotle pepper in adobo sauce + 1 tsp adobo sauce
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp honey or agave nectar
  • ¼ tsp garlic powder
  • Fine sea salt (to taste)
  • 1 lb lump crab meat (high quality, thoroughly picked and drained)
  • ¼ cup Panko breadcrumbs
  • 2 tbsp mayonnaise (for binder)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 large egg (lightly beaten)
  • 1 tsp lemon zest (freshly grated)
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tsp Old Bay Seasoning
  • Fine sea salt and freshly ground black pepper (to taste)
  • 2 tbsp olive oil or melted unsalted butter (for brushing)

Instructions:

  1. Prepare the Aioli: Combine the mayonnaise, roasted red pepper, chipotle pepper and adobo sauce, lime juice, honey, and garlic powder in a food processor. Process until completely smooth and creamy. Taste and adjust seasoning as needed, then transfer to a bowl and chill until serving.
  2. Prepare the Crab Cake Mixture: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, and Worcestershire sauce. Add the Panko breadcrumbs, lemon zest, fresh parsley, and Old Bay seasoning. Mix gently to combine.
  3. Add the Lump Crab Meat: Gently add the lump crab meat to the bowl. Using a rubber spatula or clean hands, carefully fold the mixture together. Do not overmix; the goal is only to coat the crab meat with the binder, keeping the lumps intact.
  4. Shape and Chill the Cakes: Portion the mixture into 8 equal servings and gently form each portion into discs, about 1-inch thick. Place the formed cakes on a parchment-lined baking sheet, cover loosely, and transfer to the refrigerator to chill for the mandatory 30 minutes.
  5. Bake the Crab Cakes: Preheat the oven to 400°F (200°C). Lightly brush the tops of the chilled crab cakes with olive oil or melted butter. Bake for 15–18 minutes, or until the cakes are nicely golden brown on the edges and heated through (internal temperature should reach 160°F or 71°C).
  6. Serve: Remove the crab cakes from the oven, let them rest for 2 minutes, and serve immediately with a generous dollop of the chilled Red Pepper Chipotle Lime Aioli.