Rating: 5 stars
2 Ratings
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  • 5 star values: 2

Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer. 

Recipe by Coastal Living September 2007

Gallery

Credit: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food

Recipe Summary

Yield:
Makes 4 appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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