Calabrian Chili Crab Cakes
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.
Servings: 16 crab cakes
Ingredients
For the Crab Cakes
- 1 pound jumbo lump crab meat well drained
- 1 large egg
- 2 tablespoons mayonnaise
- ⅓ cup panko breadcrumbs
- Zest of 1 lemon
- 1 tablespoon finely chopped flat-leaf parsley
- ½ teaspoon Calabrian chili paste or to taste
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Fine breadcrumbs for coating
- Neutral oil canola, vegetable, or grapeseed, for frying
For the Calabrian Lemon Mayo
- ¼ cup mayonnaise
- 1 to 2 teaspoons fresh lemon juice
- ½ teaspoon lemon zest
- ¼ to ½ teaspoon Calabrian chili paste
- Pinch of kosher salt
Instructions
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.
Notes
Chill time is essential for structure, don’t skip it.
Fine breadcrumbs create a light, delicate crust without overpowering the crab.
The same mixture can be used to make full-size crab cakes, just increase cooking time slightly.
Fine breadcrumbs create a light, delicate crust without overpowering the crab.
The same mixture can be used to make full-size crab cakes, just increase cooking time slightly.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 393mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.3mg
