Maine Crab Cakes with Lime Aïoli

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
• Lime Aïoli
• Chives

Preparation

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.