Crab Cakes with Jalapeño Aioli
"Crab Cakes with Jalapeño Aioli recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”..."
INGREDIENTS
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1 jalapeño or serrano chile (seeded and finely chopped, or to taste)
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2 teaspoons freshly squeezed lime juice
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2 teaspoons chopped fresh cilantro (leaves and upper part of stems)
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3 tablespoons breadcrumbs
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1 large egg
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2 teaspoons mayonnaise
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1/2 teaspoon kosher or coarse sea salt (or to taste)
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1/4 teaspoon freshly ground black pepper (or to taste)
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1 pound jumbo lump crab meat (cartilage removed and meat broken into smaller pieces with your hands)
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1 tablespoon butter
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1 tablespoon olive oil
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1 jalapeño or serrano chile (seeded optional, or to taste)
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1 tablespoon freshly squeezed lime juice
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1 cup mayonnaise (store bought or homemade)
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1/4 cup cilantro leaves
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1/4 teaspoon kosher or coarse sea salt (or to taste)
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freshly ground black pepper (to taste)
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2 cups watercress
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1 tablespoon freshly squeezed lime juice
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2 tablespoons olive oil
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kosher or coarse sea salt (to taste)
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freshly ground black pepper (to taste)
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