it might sound a little bragadocious, but i think tyler florence was right on with these crab cakes.  

they’re full of all lump meat, not breading.

fresh breadcrumbs keep the cakes nice & moist, while the cilantro & lime add a twist to the usual seasonings of parsley & lemon.  top them with a spicy chipotle mayonnaise, a sprinkling of fresh cilantro & perfect!

THE ULTIMATE CRAB CAKES

serves 4-6

extra virgin olive oil
1 onion, finely minced
2 cloves garlic, finely minced
1 lb jumbo lump crabmeat
1 1/2 cups fresh bread crumbs, from about 4 slices of crustless white bread
1 cup plus 2 tablespoons mayonnaise, divided
1 large egg white
1 lime, juiced
1/4 cup fresh cilantro, chopped, plus more for garnish
kosher salt and freshly ground pepper
1 canned chipotle in adobo, finely chopped
1 teaspoon of adobo sauce
1 lime, zested & juiced
1 red chile, finely sliced, for garnish

heat about 2 tablespoons of olive oil in a medium skillet , over medium heat. add the onion & garlic & cook for 5-7 minutes, until well softened & slightly caramelized. transfer to a large mixing bowl. fold in the crab meat, bread crumbs, 2 tablespoons mayonnaise, egg white, lime juice, cilantro & salt & pepper. mix with your hands until well combined, they’ll work better than any spatula.

form the mixture into 6 cakes, place on a plate & stick in the fridge to chill for a bit. the flavors come together & they’ll hold up better.

next, make the chile mayonnaise. add the remaining mayonnaise, chipotle, adobo, lime zest & juice & salt & pepper to a small bowl & stir to combine. cover & stick in the fridge until the crab cakes are ready.

remove the crab cakes from the fridge. heat about 3 tablespoons of olive oil in a large skillet, over medium heat. add the crab cakes & cook for 4 minutes on each side, until they’re golden brown & crisp. transfer to a serving platter, sprinkle with chopped cilantro & drizzle with chile mayonnaise.

from tyler’s ultimate