Crab Cakes with Apricot Chili Aioli

Perfect as an appetizer or a main course, these crab cakes are crispy on the outside and tender on the inside. The apricot chili aioli adds just the right amount of sweetness and heat.

Who doesn’t love crab cakes? No one, hopefully, and if they do exist, we don’t talk to those people.

Now, we’re fans of almost any type of crab cake – whether they are Maryland, Carolina or Louisiana style, but these are actually some of our latest favorites. With a little bit of sweetness from apricot jam, and supported by a lovely aioli that has a slight kick (or a BIG kick if you’re into that, just adjust the amount of chili). Put these on your next party table, as they are with the dip on the side – or throw them in a brioche bun with some crispy lettuce. Either way, they’ll be a huge success. So let’s get into it.

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How to Make Crab Cakes with Apricot Chili Aioli

1. Prepare the Crab Cakes:

• In a large bowl, combine the lump crab meat, crab claw meat, diced onion, bell pepper, and celery.
• Season with kosher salt, black pepper, tarragon, paprika, and cayenne pepper. Mix well.
• Add the apricot preserves, fresh dill, and bread crumbs. Gently mix until all ingredients are evenly combined.
• Shape the mixture into four equal-sized patties. Place the crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.

2. Make the Apricot Chili Aioli:

• In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, hot sauce, apricot jam, lemon juice, cayenne pepper, and kosher salt until smooth.
• Stir in the finely chopped red chili. Taste and adjust the seasoning if needed. Set aside in the refrigerator to chill.

3. Prepare the Batter:

• In one bowl, beat the eggs with milk until well combined.
• In another bowl, place the bread crumbs for coating the crab cakes.

4. Fry the Crab Cakes:

• Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan.
• Dip each crab cake in the egg mixture, then dredge it in the bread crumbs until fully coated.
• Once the oil is hot, carefully place the crab cakes in the skillet. Fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

5. Serve:

• Serve the crab cakes hot with a generous dollop of apricot chili aioli on top. Garnish with grilled onions if desired.
• Pair with a light salad, roasted vegetables, or your favorite side dish.

Recipe Notes:

• Chili kick: The chopped red chili in the aioli gives it a nice heat, but feel free to adjust the amount to your spice tolerance.
• Make ahead: The crab cakes can be prepared in advance and stored in the fridge. Just fry them when you’re ready to serve.
• Baking option: You can bake the crab cakes at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Crab Cakes with Apricot Chili Aioli

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• Author: Honest Cooking Magazine
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Perfect as an appetizer or a main course, these crab cakes are crispy on the outside and tender on the inside. The apricot chili aioli adds just the right amount of sweetness and heat.

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Ingredients

Units USM Scale 1x2x3x

For the Crab Cakes:

• 1 cup (230g) lump crab meat
• 1 cup (230g) crab claw meat
• 1/2 cup (75g) diced onion
• 1/4 cup (35g) diced red bell pepper
• 1/3 cup (50g) diced celery stalk
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons dried tarragon
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons apricot preserves
• 2 sprigs fresh dill, finely chopped
• 1/4 cup (30g) plain bread crumbs

For the Batter:

• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup (120g) plain bread crumbs

For the Apricot Chili Aioli:

• 5 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 3 tablespoons ketchup
• 4 dashes hot sauce
• 2 tablespoons apricot jam
• Juice of 1/2 lemon
• 1/4 teaspoon cayenne pepper
• 2 pinches kosher salt
• 1 small red chili, finely chopped

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Instructions

1. Prepare the Crab Cakes:

• In a large bowl, combine the lump crab meat, crab claw meat, diced onion, bell pepper, and celery.
• Season with kosher salt, black pepper, tarragon, paprika, and cayenne pepper. Mix well.
• Add the apricot preserves, fresh dill, and bread crumbs. Gently mix until all ingredients are evenly combined.
• Shape the mixture into four equal-sized patties. Place the crab cakes on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.

2. Make the Apricot Chili Aioli:

• In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, hot sauce, apricot jam, lemon juice, cayenne pepper, and kosher salt until smooth.
• Stir in the finely chopped red chili. Taste and adjust the seasoning if needed. Set aside in the refrigerator to chill.

3. Prepare the Batter:

• In one bowl, beat the eggs with milk until well combined.
• In another bowl, place the bread crumbs for coating the crab cakes.

4. Fry the Crab Cakes:

• Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan.
• Dip each crab cake in the egg mixture, then dredge it in the bread crumbs until fully coated.
• Once the oil is hot, carefully place the crab cakes in the skillet. Fry for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

5. Serve:

• Serve the crab cakes hot with a generous dollop of apricot chili aioli on top. Garnish with grilled onions if desired.
• Pair with a light salad, roasted vegetables, or your favorite side dish.

Notes

• Chili kick: The chopped red chili in the aioli gives it a nice heat, but feel free to adjust the amount to your spice tolerance.
• Make ahead: The crab cakes can be prepared in advance and stored in the fridge. Just fry them when you’re ready to serve.
• Baking option: You can bake the crab cakes at 400°F (200°C) for 15-20 minutes, flipping halfway through.

• Prep Time: 20 minutes
• Chilling Time: 30 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Pan Frying
• Cuisine: American

Nutrition

• Serving Size: 150g
• Calories: 300
• Sugar: 7g
• Sodium: 590mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 13g
• Cholesterol: 160mg