Irresistible Crab Cakes with Cilantro and Lime

Crab Cakes with Cilantro and Lime is a dish that encapsulates the essence of coastal dining, bringing together the freshness of crab, zesty lime, and a hint of warmth from jalapeños. These delectable crab cakes are perfect whether you’re hosting a festive gathering or simply want to treat yourself and your family to a delightful meal. With flavors that pop and a texture that’s crispy on the outside yet tender within, these crab cakes make for an elegant dish that doesn’t require hours of kitchen time. You can impress your guests with a sophisticated seafood option that’s surprisingly easy to put together, making it an ideal choice for both seasoned cooks and newbies in the kitchen.

What sets this recipe apart is not just its mouthwatering flavor profile but also its versatility. By infusing fresh cilantro and the invigorating quality of lime, each bite offers a refreshing experience that complements the sweet, delicate nature of the crab meat. Plus, with the addition of a delightful red pepper vinaigrette, every crab cake becomes an experience unto itself. Its combination of textures and flavors offers a unique dish that can easily become a family favorite, ready to satisfy seafood cravings all year long.

Why You’ll Love This Crab Cakes with Cilantro and Lime

Here are just a few reasons to fall in love with this crab cake recipe:

• Fresh Flavors: The zesty ingredients bring out the sweet taste of fresh crab while enhancing the overall dish with brightness.
• Easy to Prepare: With straightforward steps, this recipe is perfect for both seasoned cooks and beginners.
• Versatile Serving Options: Enjoy as appetizers or as a beautiful dish for dinner; they can be served with a variety of sauces.
• Make Ahead: The crab cake mixture can be prepared in advance, allowing the flavors to deepen before cooking.
• Healthy Ingredients: Packed with protein and made from fresh ingredients, these cakes are a deliciously healthier alternative to many fried foods.

Preparation Phase & Tools to Use

To cook delicious Crab Cakes with Cilantro and Lime, preparation is key to a successful dish. Begin by gathering all of your ingredients and tools. You will need a large mixing bowl, a strainer for the crab, a skillet for cooking, and a baking sheet for finishing off in the oven. Having everything ready will streamline the process and make the cooking experience enjoyable.

Before you get started, ensure that you prep your workspace. A clean kitchen will not only help you focus but also make cleanup afterward easier. When handling fresh crab, make sure to keep your hands and surfaces clean to maintain food safety. It also helps to have a couple of bowls on hand for mixing and separating ingredients. A whisk will be helpful for combining the wet ingredients, and a spatula can assist with folding in the crab gently to preserve its texture.

Ingredients

• 1 lb fresh Dungeness crab meat (or fresh lump crab), strained and drained well.
• 1 large egg
• 1/4 cup mayo
• Zest from 1 large lime, finely chopped (or substitute lemon zest)
• 2 teaspoons lime juice
• 1/2–1 tablespoon fresh jalapeño, finely chopped
• 1 teaspoon Dijon mustard (or ground mustard)
• 1/4 cup chopped cilantro (or substitute flat-leaf parsley)
• 1/4 cup red bell pepper, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs (plus extra for dredging)
• 2–3 tablespoons ghee, for searing
• Garnishes: Lime wedges, cilantro or microgreens.

Instructions

Step 1: Prepare the Crab

Start by ensuring your crab meat is ready to go. Place the crab meat in a strainer to allow any residual liquid to drain out thoroughly. Use your hands to gently press down and remove excess moisture. While you’re doing this, it’s important to check for any leftover shells or cartilage from the crab, discarding them to ensure a smooth, enjoyable texture in your crab cakes. For larger lumps of crab meat, tear them into smaller pieces, so they incorporate well into the mixture.

Step 2: Create the Mixture

In a medium-sized bowl, combine the egg, mayonnaise, lime zest, lime juice, finely chopped jalapeño, mustard, salt, and pepper. Use a whisk to mix these ingredients together until they create a smooth base. Afterward, add the chopped cilantro and red bell pepper, folding them in gently so that the veggies are evenly distributed without breaking apart. When the flavor components are well combined, it’s time to gently incorporate the crab meat. Use a spatula to fold in the crab, taking care to maintain the large lumps that give crab cakes their desirable texture. Add in the panko breadcrumbs to help bind the mixture together. Once everything is combined, cover the bowl with plastic wrap and refrigerate the mixture for 30-60 minutes to allow the flavors to meld.

Step 3: Shape the Crab Cakes

After the mixture has had time to chill, it’s ready to be shaped into cakes. Take the chilled mixture and divide it into equal portions based on your preference. You can make 6 large crab cakes or go for a smaller size and create 12 appetizer-sized portions. Grab a handful of the mixture, roll it into a ball, and then flatten it slightly to form patties. For an added crispy texture, dredge each patty in some extra panko breadcrumbs, gently pressing down to ensure they adhere well.

Step 4: Sear the Crab Cakes

Now it’s time to cook these beautiful crab cakes. Begin by heating ghee in a large skillet over medium heat – the ghee adds a lovely richness and helps achieve a perfect golden color. Once the skillet is hot, place the crab cakes in, taking care not to overcrowd the pan. Cook them for approximately 3 minutes on each side, flipping carefully when they’re nicely golden brown. After searing, transfer the crab cakes to a baking sheet and place them in a preheated oven at 350°F. This step ensures that they cook through while maintaining a crispy exterior, allowing them to bake for another 10-15 minutes.

Step 5: Serve

Once your crab cakes are golden and cooked through, it’s time to plate them up! Serve these delectable cakes warm, garnished with fresh lime wedges and additional cilantro or microgreens for a pop of color. Pair them with a bright red pepper vinaigrette or chipotle aioli for an extra layer of flavor that complements the zesty crab cakes beautifully.

Variations

• Protein: You can substitute the crab with shrimp or fish for a different take on seafood cakes.
• Vegetables: Try adding chopped green onions or corn for extra flair and sweetness.
• Spices: Infuse with a pinch of smoked paprika or cayenne for an added kick.

Cooking Notes

• To prevent your crab cakes from falling apart, be sure not to overmix the crab meat when folding it into the mixture.
• If you prefer a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes instead of panko.

Serving Suggestions

• Serve alongside a fresh garden salad or coleslaw to balance the rich flavors.
• Pair with a chilled glass of white wine or iced tea for the perfect meal.

Tips

• When shopping for crab, look for fresh lump crab meat for the best quality and flavor.
• Chilling the mixture before cooking helps the crab cakes hold their shape better while frying.

Prep Time, Cook Time, Total Time

• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 30 minutes
• Total Time: 1 hour

Nutritional Information

• Calories: Approximately 350 per cake
• Protein: 20g
• Sodium: 450mg

FAQs

Can I use canned crab meat instead of fresh?

Yes, while fresh crab meat is preferred for flavor and texture, canned crab meat can be used in a pinch. Be sure to drain it thoroughly.

How do I store leftovers?

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze crab cakes?

Yes! You can freeze uncooked or cooked crab cakes. If freezing uncooked cakes, flash freeze them on a baking sheet before transferring to a freezer-safe bag.

What can I serve with crab cakes?

Crab cakes pair wonderfully with a variety of sides like a fresh salad, roasted vegetables, or even crispy fries.

Conclusion

In summary, Crab Cakes with Cilantro and Lime is an irresistible dish that perfectly balances flavor and ease of preparation. Whether you are cooking for a special occasion or just looking for a satisfying weeknight meal, these crab cakes are sure to impress. Each bite offers a combination of freshness and zest that elevates it to a restaurant-quality dish right in your kitchen. Don’t hesitate to try this delicious recipe out; and remember, cooking is all about experimentation. Feel free to share your experiences or any variations you come up with in the comments below!

Irresistible Crab Cakes with Cilantro and Lime

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• Author: Alioui
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

Crab Cakes with Cilantro and Lime is an irresistible dish that perfectly balances flavor and ease of preparation.

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Ingredients

Scale 1x2x3x

• 1 lb fresh Dungeness crab meat (or fresh lump crab), strained and drained well.
• 1 large egg
• 1/4 cup mayo
• Zest from 1 large lime, finely chopped (or substitute lemon zest)
• 2 teaspoons lime juice
• 1/2–1 tablespoon fresh jalapeño, finely chopped
• 1 teaspoon Dijon mustard (or ground mustard)
• 1/4 cup chopped cilantro (or substitute flat-leaf parsley)
• 1/4 cup red bell pepper, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs (plus extra for dredging)
• 2–3 tablespoons ghee, for searing
• Garnishes: Lime wedges, cilantro or microgreens.

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Instructions

1. Start by ensuring your crab meat is ready to go. Place the crab meat in a strainer to allow any residual liquid to drain out thoroughly. Use your hands to gently press down and remove excess moisture. While you’re doing this, it’s important to check for any leftover shells or cartilage from the crab, discarding them to ensure a smooth, enjoyable texture in your crab cakes. For larger lumps of crab meat, tear them into smaller pieces, so they incorporate well into the mixture.
2. In a medium-sized bowl, combine the egg, mayonnaise, lime zest, lime juice, finely chopped jalapeño, mustard, salt, and pepper. Use a whisk to mix these ingredients together until they create a smooth base. Afterward, add the chopped cilantro and red bell pepper, folding them in gently so that the veggies are evenly distributed without breaking apart. When the flavor components are well combined, it’s time to gently incorporate the crab meat. Use a spatula to fold in the crab, taking care to maintain the large lumps that give crab cakes their desirable texture. Add in the panko breadcrumbs to help bind the mixture together. Once everything is combined, cover the bowl with plastic wrap and refrigerate the mixture for 30-60 minutes to allow the flavors to meld.
3. After the mixture has had time to chill, it’s ready to be shaped into cakes. Take the chilled mixture and divide it into equal portions based on your preference. You can make 6 large crab cakes or go for a smaller size and create 12 appetizer-sized portions. Grab a handful of the mixture, roll it into a ball, and then flatten it slightly to form patties. For an added crispy texture, dredge each patty in some extra panko breadcrumbs, gently pressing down to ensure they adhere well.
4. Now it’s time to cook these beautiful crab cakes. Begin by heating ghee in a large skillet over medium heat – the ghee adds a lovely richness and helps achieve a perfect golden color. Once the skillet is hot, place the crab cakes in, taking care not to overcrowd the pan. Cook them for approximately 3 minutes on each side, flipping carefully when they’re nicely golden brown. After searing, transfer the crab cakes to a baking sheet and place them in a preheated oven at 350°F. This step ensures that they cook through while maintaining a crispy exterior, allowing them to bake for another 10-15 minutes.
5. Once your crab cakes are golden and cooked through, it’s time to plate them up! Serve these delectable cakes warm, garnished with fresh lime wedges and additional cilantro or microgreens for a pop of color. Pair them with a bright red pepper vinaigrette or chipotle aioli for an extra layer of flavor that complements the zesty crab cakes beautifully.

Notes

To prevent your crab cakes from falling apart, be sure not to overmix the crab meat when folding it into the mixture.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Appetizer

Nutrition

• Calories: 350 kcal
• Sodium: 450 mg
• Protein: 20 g