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Crab Cakes with Jalapeno Aioli

Crab Cakes with Jalapeño Aioli
Croquetas de Cangrejo con Aioli de Jalapeño

Serves: 6

Croquetas de Cangrejo con Aioli de Jalapeño" alt="Crab Cakes with Jalapeño Aioli
Croquetas de Cangrejo con Aioli de Jalapeño" />


For the crab cakes:

1 jalapeño or serrano chile, seeded and finely chopped, or to taste

2 teaspoons freshly squeezed lime juice

2 teaspoons chopped fresh cilantro, leaves and upper part of stems

3 tablespoons breadcrumbs

1 large egg

2 teaspoons mayonnaise

1/2 teaspoon kosher or coarse sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 pound jumbo lump crab meat, cartilage removed and meat broken into smaller pieces with your hands

1 tablespoon butter

1 tablespoon olive oil

For the jalapeño aioli:

1 jalapeño or serrano chile, seeded optional, or to taste

1 tablespoon freshly squeezed lime juice

1 cup mayonnaise, store bought or homemade

1/4 cup cilantro leaves

1/4 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste

For garnish:

2 cups watercress

1 tablespoon freshly squeezed lime juice

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

To Prepare

In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom.

Set a large 12-inch skillet over medium-high heat and add the butter and oil. When the butter begins to foam, add as many crab cakes as will fit without crowding. Cook 2 to 3 minutes per side. The outside should be lightly browned and the inside cooked, but moist and firm when pressed with a finger. Remove the crab cakes from the pan.

For the jalapeño aioli: Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.

For the garnish: In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.


Hamburguesas con Chile Ancho y Aioli de Limón
Serves 8

1 1/2 lbs ground beef
1 1/2 lbs ground veal
1 1/2 cup white onion, roughly chopped
3 garlic cloves
4 ancho chiles, rinsed, stemmed, seeded
1 1/2 tsp kosher or sea salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 eggs
vegetable oil

Lime Aioli
1 cup mayonnaise
Juice of 1 lime, about 2 tbsp
1 tsp grated lime rind
3 garlic cloves, pressed or finely minced
1 tsp kosher or sea salt
1/4 tsp black pepper

8 hamburger buns
Yellow mustard
2 red tomatoes, sliced
8 iceberg or romaine lettuce leaves, rinsed and dried
1/2 cup white onion, sliced

Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of the soaking liquid, onion and garlic, and puree until smooth.

In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.

Heat the grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.

Place the garnishes on the table so that everyone can choose to their liking.

To make the lime aioli, place everything in a mixing bowl, and just mix it all up!

If you want to make this hamburger into a cheeseburger, Monterey Jack is a great companion. Just place a slice of cheese on to the patties once you flipped them on the pan or grill and let it melt as it finishes cooking.

May 7, 2010
crab cakes

I was invited to design a Cinco de Mayo menu for Ceiba Restaurant along with their Chef de Cuisine, Alfredo Solis. The invitation included teaching a class covering that menu. As always, I was eager to teach whatever I know. But as always, I learn much more as I go. This time, I also learned, that you never know what foods you are going to like the best.

Continue reading Chef Solis’s Mexican Crab Cakes with Jalapeño Aioli

March 26, 2009

Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends.

They are a snap to make and for the Mexican spin you just need to prepare a seasoning paste with Ancho Chiles.  Anchos, being ultra mild and somewhat fruity with a hint of prunes, make an instant click with the meat.

Continue reading Tex Mex or Mex Tex: Take Two

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