- 1/2 cup vegetable oil, divided
- 1 shallot, finely minced
- 1/2 cup red bell pepper, finely minced
- 3/4 cup mayonnaise
- 1 egg beaten
- 3 tablespoons grainy mustard
- 1 tablespoon minced chives
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon fish sauce
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons paprika
- 1 1/2 pounds crab meat, picked
- 2 ounces (10 total) saltine crackers, crushed
- Kosher salt, to taste
- Ground black pepper, to taste
- Chipotle Aioli, for serving
In a medium sauté pan set over medium heat, add 3 tablespoons oil. Sweat the shallots and red pepper until soft but not caramelized, about 3 minutes. Cool mixture.
Combine the shallot and pepper mixture, mayonnaise, egg, mustard, chives, parsley, fish sauce, celery salt and paprika in a medium bowl. Fold mayonnaise mixture into a separate bowl with the crab meat, without shredding the crab. Fold in the crushed saltines and season with salt and pepper.
Evenly divide crab meat into 12 equal size pieces. Using a 2 1/2-inch cookie cutter, press one portion of crab into the cookie cutter to form a crab cake. The crab cake should be 2 1/2-inches wide and about 1-inch thick. Repeat with remaining crab meat.
Sauté the crab cakes in vegetable oil in a cast-iron skillet or heavy-bottom skillet over medium-high heat until golden brown and cooked through, about 2 minutes on each side. Drain crab cakes briefly on paper towels and serve immediately with aioli.
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