If you are looking for a way to impress your guests or treat yourself to a mouthwatering seafood dish, look no further than these crab cakes with cilantro-lime sauce. These crab cakes are light, tender and packed with fresh crab meat and bright flavors. They are easy to make and can be served as a main course or an appetizer. The cilantro-lime sauce adds a tangy and refreshing touch that complements the crab cakes perfectly.
What You Need for the Crab Cakes
- Fresh Dungeness crab meat: This is the best type of crab meat for this recipe, as it has a sweet and delicate flavor and texture. You can also use fresh lump crab meat, which is cooked and refrigerated, not canned. You can find it at Costco or other seafood markets.
- Panko bread crumbs: These are Japanese-style bread crumbs that are light and crispy. They help bind the crab cakes together and create a crunchy crust. Avoid using regular bread crumbs, as they will make the crab cakes dense and soggy.
- Lime zest and juice: These add a zesty and fresh flavor to the crab cakes. You can also use lemon zest and juice if you prefer.
- Cilantro: This herb gives the crab cakes a nice burst of color and aroma. You can also use parsley if you are not a fan of cilantro.
- Jalapeno pepper: This adds a subtle spicy kick to the crab cakes. You can omit it if you don’t like spicy food or use more if you like it hot.
- Ghee: This is clarified butter that has a high smoke point and a nutty flavor. It is great for searing the crab cakes without burning them. You can also use a mixture of butter and olive oil if you don’t have ghee.
What You Need for the Cilantro-Lime Sauce
- Red bell pepper: This adds a sweet and crunchy contrast to the sauce. You can also use orange or yellow bell pepper for more color.
- Mayonnaise: This is the base of the sauce that makes it creamy and smooth. You can use regular or light mayonnaise depending on your preference.
- Lime zest and juice: These add more zing and freshness to the sauce. Again, you can use lemon instead of lime if you like.
- Cilantro: This adds more color and flavor to the sauce. You can also use parsley instead of cilantro if you wish.
How to Make the Crab Cakes
- In a medium bowl, whisk together an egg, some mayonnaise, some mustard, some lime zest and juice, some jalapeno pepper, some salt and pepper until well combined. Stir in some cilantro and some red bell pepper.
- Drain and squeeze out any excess liquid from the crab meat. Gently fold it into the egg mixture, breaking up any large chunks of crab meat that might prevent the crab cakes from holding together. The crab meat should smell fresh and taste sweet like the ocean.
- Stir in some panko bread crumbs until the mixture is well combined but still moist. Refrigerate for 30 to 60 minutes to let the flavors meld and the mixture firm up.
- While the mixture is chilling, make the cilantro-lime sauce by blending together some red bell pepper, some mayonnaise, some lime zest and juice, some cilantro, some salt and pepper in a blender or food processor until smooth and creamy. Transfer to a small bowl and refrigerate until ready to serve.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or spray with cooking spray.
- Shape the crab mixture into patties of your desired size. For main course servings, make 6 to 8 patties. For appetizer servings, make 12 patties. Lightly coat each patty with more panko bread crumbs on both sides.
- Heat some ghee in a large skillet over medium-high heat. Carefully place the patties in the skillet without crowding them and cook for about 4 minutes per side or until golden brown on both sides. Use two spatulas to gently flip them over as they are very delicate.
- Transfer the cooked patties to the prepared baking sheet and bake for about 10 minutes or until cooked through and hot in the center.
- Serve the crab cakes with the cilantro-lime sauce on the side or drizzled over them.
Enjoy
