Crab Cakes with Jalapeño Aioli

Makes 6 crab cakes Preparation Time: 15 minutes Cooking Time: 15 minutes Cakes can be shaped up to 2 days ahead, covered, and refrigerated

If I had a chance to cook for Moctezuma, the famed Aztec emperor with a reputation for being a ravenous eater, this is what I would serve him. These crab cakes are so perfect I’ve officially retired all my other versions. Mexican chef Alfredo Solis, a charming man who started as a dishwasher and worked his way up the restaurant ladder to become chef de cuisine at Ceiba in Washington, D.C., devised the recipe. When he decided to add my Snapper with Creamy Almond-Chipotle Pesto to his menu, I nabbed his crab cake recipe in return.

• 1 habanero, jalapeño, or serrano chile, seeded and finely chopped, or to taste
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons chopped cilantro leaves and top part of stems, plus (optional) coarsely chopped leaves for garnish
• 3 tablespoons dried bread crumbs
• 1 large egg
• 2 teaspoons mayonnaise
• ½ teaspoon kosher or coarse sea salt, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste
• 1 pound jumbo lump crabmeat, any shells and cartilage removed and meat broken into smaller pieces
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Jalapeño Aioli
• 1 lime, cut into 6 wedges (optional)

1. In a medium bowl, combine the chile, lime juice, cilantro, bread crumbs, egg, mayonnaise, salt, and pepper and mix well. Gently fold in the crabmeat just until blended and the mixture holds together.
2. Shape the crab mixture into six 3-inch-wide cakes about 1 inch thick.
3. Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter begins to foam. Cook in batches, adding only as many crab cakes as will fit without crowding, and cook for 2 to 3 minutes per side, or until lightly browned outside and still moist inside. Transfer to a platter or plates and keep warm in a low (250°F) oven.
4. Sprinkle with cilantro if desired. Top each cake with a dollop or two of the aioli, and serve with the lime, if you like.

MEXICAN COOK’S TRICK: Chef Solis uses habanero chiles, the spiciest of the fresh Mexican chiles, to balance the sweetness of the crab. If you use them, be sure to wash your hands with warm soapy water after handling them—and whatever you do, don’t touch your eyes before you do so. If you want less heat, opt for serranos or jalapeños.