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Maine Crab Cakes with Lime Aïoli

Photo: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food
Yield Makes 4 appetizer servings
Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. 


  • 1/2 pound lump crabmeat, drained
  • 3/4 cup panko (Japanese breadcrumbs), divided
  • 2 tablespoons fine, dry breadcrumbs
  • 2 tablespoons sliced green onion
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons finely chopped fresh tarragon
  • 1 1/2 teaspoons finely chopped fresh cilantro
  • 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

How to Make It

  1. Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.

  2. Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.

  3. 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.