Having eyed the already shaped crab cakes in the refrigerator that morning, I asked him what was in their mix. Just with the word Habaneros, I knew I was going for those. So yes, I loved the menu we designed. And yes, I think it was a fun and yummy class. But I can tell you, those crab cakes are a pair of Rock Stars. If you are not near DC or can’t go to Ceiba anytime soon, Solis graciously shared the recipe for you to sample at home. I just did as I posted those for you.
1/2 teaspoon kosher or sea salt (more or less to taste)
1/4 teaspoon ground black pepper (more or less to taste)
1 tablespoon butter
1 tablespoon olive oil
1 or 2 jalapeño chiles (seeded if desired)
2 tablespoons fresh squeezed lime juice
2 cups mayonnaise
1/4 cup cilantro leaves
1/4 teaspoon kosher or sea salt (more or less to taste)
1/4 teaspoon black pepper (ground)
Categories
Antojos
Main Course
Cuisine
Mexican
Steps
Combine the crab meat, habanero chile, cilantro, breadcrumbs, mayonnaise, egg and lime juice in a large bowl. Season with salt and pepper. Form 4 to 6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.
Heat a large skillets set over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook anywhere from 2 to 3 minutes per side.
To prepare the aioli, place all the ingredients in the blender and process until smooth. Drizzle over the crab cakes and if you want, sprinkle the top with freshly chopped cilantro.
