1 lb. lump crab meat
1 small shallot, finely minced
1 Serrano Chile, seeds removed and finely minced
1 1/4 cup fresh bread crumbs
1 egg, lightly beaten
1/4 cup high-quality mayonnaise
2 teaspoons dijon mustard
3 tablespoons minced cilantro
juice of 1 lemon
1/2 teaspoon fine sea salt
Ghee or clarified butter, for frying
1 poblano chile
1 1/4 cup high-quality mayonnaise
juice of 1 lime
1 teaspoon lime zest
1/4 cup cilantro leaves
1/2 teaspoon salt
- Make the aioli: using a gas stove, place the poblano chile over the flame, rotating occasionally, until the poblano is black all over. Place the chile in a ziplock bag and seal, until cooled to room temperature. If you don’t have a gas stove, this can be accomplished by placing the poblano on a baking sheet under the broiler, rotating, until charred all over. Once the pepper is cool, peel off the charred parts and any remaining skin. Roughly chop and place in a food processor with the remaining aioli ingredients. Pulse until well mixed and smooth. Refrigerate until ready to use.
- Make the crab cakes: gently fold the crab with the remaining ingredients. Take care to not break up the crab too much when you mix it, you want nice big pieces.
- Using your hands, or a small ring mold, gently shape into about 6-7 crab cakes. Place on a baking sheet, cover with plastic wrap, and refrigerate for 1 hour.
- Heat a skillet over medium heat and melt 1 tablespoon of clarified butter in the pan. Once the pan is hot, gently place the crab cakes in the pan without overcrowding them. You may need to do this in batches depending on the size of your skillet. Fry the crab cakes for 3 to 5 minutes on each side, or until very golden brown, remove from the pan, and set aside. Serve right away with poblano aioli and extra lemon wedges.