Maine Crab Cakes with Lime Aïoli
Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. The lime aïoli adds a tangy, refreshing flavor from my friends at Coastal Living!
Ingredients
- 1/2 pound fresh lump crabmeat drained
- 3/4 cup panko (Japanese breadcrumbs), divided
- 2 tablespoons breadcrumbs fine, dry
- 2 tablespoons green onion sliced
- 1 tablespoon flatleaf parsley finely chopped
- 1 1/2 tablespoon fresh tarragon finely chopped
- 1 1/2 teaspoons fresh cilantro finely chopped
- 1/4 teaspoon smoked paprika
- 1/8 to 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
- 1 large egg white lightly beaten
- 3 tablespoons heavy cream
- 2 tablespoons mayonnaise
- 1 tablespoon canola oil
- Lime Aïoli
- chives
Lime Aïoli:
- 3 cloves garlic
- 2 large egg yolks
- 1 teaspoon lime rind grated
- 1 tablespoon Fresh Lime Juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup Vegetable oil
- 1 tablespoon water
Instructions
- Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
- Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.
For the Lime Aïoli:
- Process garlic in food processor until minced. Add yolks and next 4 ingredients; process until smooth. With processor running, pour oil through food chute in a slow, steady stream, and process until blended. Add water to thin, if necessary. Yield is 2/3 cup.
Notes
Excerpted from Beach Cocktails by the editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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