Spicy Baked Crab Cakes
Growing up in Montana, fresh seafood was never on the meal plan. Especially considering we raised cows and our family made a living guiding wild game hunting trips, which was what you’d find if you opened the freezer—the options varied from elk, bear, grouse, and venison.
At age 10, my parents took me to Oregon to visit family. This trip launched my obsession with seafood. The nickname “otter” quickly followed based on my menu selections of fresh fish or seafood. You may be wondering if I eat sushi, and the answer would be a resounding NO. This Montana girl much prefers a cooked option. ;-)
A long-time friend of ours took me out to catch fresh crab. First of all, I’d never seen the ocean, and second of all, catching crabs and fly fishing are not alike in any way. After a successful crab hunt, we returned to the house, cleaned and cooked them, and dipped them in fresh lemon butter. I was in heaven and could have eaten everyone’s portion.
This recipe is my nod to the first crab I ate and an elevated version of a shared restaurant appetizer.
Serve as a party appetizer or, my personal favorite, a light fall entree as the leaves drop and the temperatures lower—a more delicate, skinny comfort food.
Whatcha Need
Crab Cakes:
1 large egg
1 large egg white
1 tablespoon olive oil mayonnaise
1 tablespoon lemon, juiced
3 dashes frank's red hot sauce
2 tablespoons shallots, finely chopped
2 tablespoons red bell pepper, finely diced
1 tablespoon italian flat leaf parsley, rinsed and finely chopped
1 tablespoon chives, finely chopped
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
⅓ cup panko bread crumbs, up to 1/2 cup depending on crab meat ounces
6 to 9 ounces crab meat, ~ 2 clusters
Spicy Aioli:
½ cup olive oil mayonnaise
2 cloves garlic, minced
⅛ teaspoon cayenne pepper
2 dashes frank's red hot sauce
1 tablespoon lemon juice
4 small lemons, quartered for serving
1 tablespoon chives, for serving
How It’s Made
Prepare a baking sheet by lining with parchment paper.
Crack, clean, and pick the crab meat. Measure to confirm ounces available to adjust the dry ingredients if necessary.
In a mixing bowl whisk the egg and egg white. Add in the mayonnaise, hot sauce, and lemon juice and stir to combine. Incorporate the shallots, red pepper, and parsley. Season with salt and pepper. Stir in the bread crumbs and mix until thoroughly incorporated.
Carefully fold in the crab meat with a spatula mindful to not overman and break the clumps down too far. Using a small ice cream scoop or 1/4 cup measuring cup form 6 to 8 patties by gently rolling and slightly flattening and place on baking sheet. Cover with plastic and refrigerate for an hour prior to cooking. Can be stored up to 24 hours in refrigerator if preparing for a party.
While cakes are chilling combine in a small bowl the aioli ingredients. Place in refrigerator to chill covered with plastic wrap.
Preheat oven to 425℉. Remove baking sheet and place in oven and bake for 20 minutes or until golden brown. For best results turn over half way through cooking time. Check for internal temperature of 165℉.
Using a small spoon place a dollop of aioli and a sprinkle of fresh chives on each cake. Serve warm with a lemon wedge as an appetizer or a green salad for a lighter fall entree.
Did You Know
~ A baked version is lighter, less greasy.
~ Side salad and fruit forward white wine