Recipe Database
West African Crab Cakes with chilies
West African Crab Cakes with chilies

Crab mixture:

1 Pound lump crabmeat

¼ cup chopped parsley

¼ cup chopped green onion

½ -1 sleeve of Ritz crackers, crushed

2 serrano chilies, diced

Binding sauce:

1 Egg, beaten

1 Tbsp. Mayonnaise

2 tsp. Dijon mustard

1/8 tsp. Cayenne pepper

½ tsp Worcestershire sauce

½ tsp. white pepper

Sea salt

Whipped Lemon Aioli

1 garlic clove

A cup Mayo

2 tsp Lemon Zest

2 Tbsp Lemon juice

¾ cup heavy cream

For making the crab cake

Combine the ingredients above in a bowl, and toss lightly to incorporate, set aside.

For the cooking of the crab cakes


Pan-frying involves cooking food in a small amount of oil, over medium-high heat.

You can use oil with a lower smoking point for this cooking method.

Olive oil is an excellent choice because of the delicious flavor it adds to the crab cakes. Use it alone, or mix it half and half with butter.

Mixing the butter with oil lets you heat it over higher temperatures without burning it. Use enough oil and butter to generously coat the bottom of the pan. After you add the crab cakes to the hot pan, let them sit until the bottoms brown. Turn them, then let them continue cooking until the other sides have browned.

Serve with whipped lemon aioli For Whipped Lemon Aioli

Finely grate garlic into mayo, stir in lemon zest and juice Beat cream at a high speed with an electric mixer until medium peaks form. Add mayo mixture and beat until smooth. Season with salt to taste.