Maine Crab Cakes with Lime Aïoli

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

Yield:

Makes 4 appetizer servings

Recipe from


Ingredients

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
Chives

Preparation

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.

Note:

September 2007