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1 lb lump crabmeat

2/3 cup Saltine cracker crumbs

1 large egg
1/4 cup chopped green onions
salt and pepper
1 Tbsp chopped garlic
1/4 cup grated parmigiano-reggiano
6 Tbsp chopped fresh cilantro
3 tsp creole seasoning
3 tbsp Dijon mustard
4 tbsp fresh lime juice (juice of 2 limes)
3 1/2 cups vegetable oil
1/2 tsp Worcestershire sauce
2 teaspoon Adobo sauce (The sauce that comes on canned chipotle peppers)

2 Tbsp melted salted butter (Save to drizzle crab cakes when they come out of the oven)

2 Avocados for garnish


Making this dish couldn’t be easier. First, preheat your oven to 420F.  We are gonna bake the cakes rather than frying them.  It’s easier, less fussy (no chance they fall apart), and they’ll taste just as good.  You’ll see.

While the oven is pre-heating, put all the ingredients except the crab meat, Saltine cracker crumbs, and melted butter in a bowl.  Whisk them together until they’re well combined.

Next put the crab meat in a bowl and add the combined ingredients on top.  Add the Saltine crumbs atop that.  Gently combine so as not to break up the crab too much.

Prepare a baking sheet with oil.  Spray on like Pam works fine or you can hand butter it–up to you.

Make the cakes by hand.  They should be roundish flattened balls about half a fist in size.  We got 8 good ones from this recipe.

Pop them in the oven on their baking sheet for 20 minutes.  They should be just turning brown when they’re ready to come out.

While you’re waiting, make the Chipotle Aioli by combining these ingredients with a whisk:

1 cup mayonnaise
1 tbsp Adobo.  Use 2 tbsp’s and maybe even add 1 teaspoon of Cayenne if you like a lot of heat.
1 Tbsp fresh lime juice
2 tsp minced lime zest
2 tsp minced garlic

When the crab cakes are ready to come out, you should plate them.

Put them on their plates.  Drizzle with your melted butter.  Put a slice or two of avocado on top of each cake.  Then add a dollop of the Aioli.