Coconut Lime Crab Cakes with Chili Mayo

You don’t have to live in Maryland to enjoy delicious crab cakes. They are extremely easy to make at home and cook in less than 10 minutes.

Not all crab cakes can be created equally. If you’re like me, you’ve had some that were over the top scrumptious and jam-packed with crab and others that were more like a bread cake with a few crab overtones. 

I can promise you the crab-to-breadcrumb ratio in this recipe is on point. You’ll get a fork full of jumbo lump crab in every bite with very little filler.

How to Make Crab Cakes

The foundation for crab cakes is obviously crab meat. Do yourself a favor and skip the imitation stuff. Look for the can of lump.

Lump meat comes from the body of the crab and is sweet and delicate. I like using jumbo lump because the pieces are larger, and to me it’s all about that fork full of crab. 

To form a crab cake, you’ll need to create a binder. This is where recipes vary. The foundation for most include an egg, mayo, panko breadcrumbs or saltine cracker crumbs. 

Those are mixed with the crab, veggies like onion and garlic, and spices. Then, the crab mixture is formed into patties and fried. 

Before they hit the oil, I find it’s best to chill the batter. This helps them keep their shape a little bit better. You can even form them, freeze them, thaw them and fry them when it’s time to party. 

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What Makes These Crab Cakes So Light

Even though crab is such a delicate meat, some crab cakes can be a little heavy and greasy, but not this recipe. It’s light and refreshing and has tropical flavors that will remind you of sitting on a beach in Florida.

I cut the amount of mayo with coconut milk. I hit it with lime juice and zest for acid, and for a pop of heat, I add some finely minced jalapeno. 

And instead of frying it in a pan of oil, I add a thin layer of oil to the griddle plate on my Aspire gas grill. You can also cook these on a flat top like an EVO or Blackstone.

All of the ingredients are already cooked, so the cooking stage is just there to provide texture and crunch on the outer edges. No need to soak it in oil. 

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Crab Cake Sauce

Instead of tartar sauce or classic aioli, this dish includes a recipe for chili mayo. It uses a little more coconut milk and lime juice along with some sambal oelek, which is an Indonesian chili sauce – you can find it in the Asian aisle at your grocery. 

If you prefer a sauce that is more mild, cut back on the sambal oelek or add more coconut milk. The milk cuts the heat significantly. 

The recipe makes 8 generous crab cakes that can be served as appetizers or a meal or even between a bun for a crab cake sandwich. Enjoy. 

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Ingredients

• Coconut Milk: Use the full fat coconut milk for the richest flavor.
• Mayonnaise
• Large Egg
• Lime
• Kosher Salt
• White Pepper
• Jumbo Lump Crab Meat: You can find fresh crab meat that is already picked from the shells in a tub or can near the seafood section.
• Panko Breadcrumbs
• Jalapeno:
• Canola Oil: Or any other high heat oil that you like to use for frying like corn oil or avocado oil.

Chili Mayo Ingredients

• Mayonnaise
• Sambal Oelek: Look for this in the Asian section of your grocery store.
• Coconut Milk
• Lime
• Salt

SUBSTITUTIONS: If you want to skip the chili mayo dipping sauce, serve these with a bottle of hot sauce on the side. 

See the full recipe card below for servings and a full list of ingredients.

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How to cook crab cakes on a griddle

This crab cake recipe can be made in advance. You can form the crab cakes and keep them refrigerated for 1-2 days. Then, sear them off on a griddle or large skillet when you’re ready.

1. STEP ONE: In a medium bowl, whisk together 1/4 cup coconut milk, 2 tablespoons mayo, egg, juice and zest from 1 lime, and salt and pepper.

2. STEP TWO: Pick through the crab pieces to make sure there are no shells. Fold the crab, breadcrumbs and jalapeno into the coconut milk mixture. Ensure that it’s mixed thoroughly, but that the crab still has large pieces. Chill for 30 minutes.

3. STEP THREE: Shape the crab mixture into 8 crab cakes. Chill for at least 30 minutes.

4. STEP FOUR: In a small bowl, whisk together 1/2 cup mayo, chili sauce, 2 tablespoons coconut milk, juice and zest from half a lime and salt. Chill. Cut the remaining lime half into wedges.

5. STEP FIVE: Heat a skillet or griddle plate over medium-high heat on a grill or stove top. Add canola oil to the pan.

6. STEP SIX: Fry the crab cakes in the oil for 4-5 minutes per side, until brown.

7. STEP SEVEN: Once both sides have a nice sear, remove from the griddle and sprinkle with a pinch of salt.

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How to serve crab cakes

For a pretty presentation, smear the chile mayo on a platter or on individual serving plates and add the seared crab cakes on top. Serve with additional chili mayo and lime wedges. Add parsley or cilantro as a pretty garnish.

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Storage

Store leftover crab cakes in an airtight container in the fridge for 3-4 days. They can be reheated in the microwave or air fryer or enjoy them cold. You can also freeze crab cakes. Before enjoying them, thaw them in the refrigerator.

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