Imperial Adobo Seafood & Protein Cakes with Adobo Aioli

Crab Cakes

Whether you choose sweet crab, shrimp, salmon, chicken, or even hearts of palm, these golden cakes showcase the earthy garlic, cumin, coriander, and pepper flavors of Imperial Adobo. Crispy on the outside and tender on the inside, they make an elegant appetizer, light lunch, or memorable dinner.

Bloom Classification

Light Bloom (Oil)

Why the Bloom Works

Imperial Adobo contains garlic, onion, cumin, coriander, black pepper, and paprika. A quick bloom in oil awakens these spices, allowing them to spread evenly throughout the mixture while creating deeper flavor in every bite.

Yield 8 cakes

Ingredients

For the Cakes

Choose one:

• 1 pound lump crabmeat (454 g)

• 1 pound cooked shrimp, finely chopped (454 g)

• 1 pound cooked salmon, flaked (454 g)

• 1 pound cooked chicken, finely chopped (454 g)

• 2 cans hearts of palm, drained and chopped (450 g)

Additional ingredients:

• 1/2 cup panko breadcrumbs (30 g)

• 1/4 cup mayonnaise (60 g)

• 1 large egg (50 g), beaten

• 2 tablespoons fresh parsley (8 g), finely chopped

• 2 teaspoons Imperial Adobo Seasoning (5 g)

• 1 tablespoon vegetable oil (15 ml)

• 1/2 teaspoon kosher salt (3 g), optional

• 1/4 cup vegetable oil (60 ml), for frying

For the Adobo Aioli

• 1/2 cup mayonnaise (120 g)

• 2 teaspoons Imperial Adobo Seasoning (5 g)

• 1 1/2 tablespoons fresh lemon juice (22 ml)

For Serving

• Lemon wedges

• Fresh parsley

• Mixed greens

Method

1. Warm 1 tablespoon vegetable oil in a small skillet over low heat.

2. Add Imperial Adobo Seasoning and bloom for 30 seconds, stirring constantly. Remove from heat and cool slightly.

3. In a large bowl, whisk together mayonnaise, egg, parsley, optional salt, and the bloomed seasoning.

4. Fold in your chosen protein.

5. Add panko breadcrumbs and mix just until combined.

6. Shape into 8 patties approximately 3 inches wide.

7. Refrigerate for 30 minutes.

8. Prepare the aioli by whisking together mayonnaise, Imperial Adobo Seasoning, and lemon juice. Refrigerate until needed.

9. Heat 1/4 cup vegetable oil in a skillet over medium heat.

10. Cook cakes for 4 to 5 minutes per side until golden brown and heated through.

11. Transfer to a paper towel-lined plate.

12. Serve immediately with Adobo Aioli and lemon wedges.

If Something Goes Wrong

• Cakes Fall Apart

  • Add an additional tablespoon of panko and refrigerate longer before cooking.

• Cakes Are Dry

  • The mixture was overmixed or contained too much breadcrumb.

• Exterior Browns Too Quickly

  • Lower the heat slightly and cook more slowly.

• Hearts of Palm Cakes Feel Wet

  • Pat the hearts of palm dry before mixing.

Best With

• Citrus salad

• Roasted asparagus

• Grilled corn

• Lemon rice

• Tomato cucumber salad

• Southern coleslaw

• Roasted potatoes

Best Protein Pairings

• Crab

  • Sweet, delicate, and luxurious.

• Shrimp

  • Bold and slightly sweet with excellent texture.

• Salmon

  • Rich and hearty with beautiful color.

• Chicken

  • Budget-friendly and family-friendly.

• Hearts of Palm

  • A surprisingly convincing vegetarian alternative.

Blooming Notes

Imperial Adobo's flavor comes from garlic, onion, cumin, coriander, black pepper, and paprika rather than salt. Blooming the seasoning before mixing allows those flavors to permeate the cakes, creating a rich, savory result regardless of which protein you choose.

Imperial Adobo - Age of Exploration Seasoning

$11.00

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