Calabrian Chili Crab Cakes
Serves 16
20 mins prep
10 mins cook
30 mins Chill time
60 mins total
Light, crisp, and completely crab-forward, these mini Calabrian chili crab cakes use minimal binder so the crab truly shines. Finished with a bright lemony Calabrian chili mayo, they’re perfect for holidays, Feast of the Seven Fishes, or any time you want an elegant but approachable seafood dish.
0 servings
For the Crab Cakes
For the Calabrian Lemon Mayo
Prepare the crab
Place the crab meat in a large bowl and gently pick through for any shell fragments, keeping the lumps as intact as possible.
Make the binder
In a separate bowl, whisk together the egg, mayonnaise, lemon zest, Calabrian chili paste, kosher salt, and black pepper. Stir in the panko breadcrumbs until evenly moistened.
Combine
Add the binder and chopped parsley to the crab. Gently fold until just combined, being careful not to overmix so the crab stays chunky.
Chill
Cover and refrigerate the mixture for at least 30 minutes, or up to a few hours, to allow the breadcrumbs to absorb moisture and help the cakes hold together.
Shape and coat
Using a cookie scoop or tablespoon, portion the mixture and gently shape into mini discs, about 1½ inches wide. Lightly coat each crab cake in fine breadcrumbs, shaking off any excess. Alternately, shape them like burger patties for a larger crab cake.
Fry
Heat a thin layer of neutral oil in a large skillet over medium heat. Working in batches, pan-fry the crab cakes for 2 to 3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack.
Make the dipping sauce
In a small bowl, stir together the mayonnaise, lemon juice, lemon zest, Calabrian chili paste, and salt. Taste and adjust seasoning as needed.
Serve
Serve the crab cakes warm with the Calabrian lemon mayo on the side.
