CC's Crab Cakes with Easy Lime Aioli
Your next summer dinner party is sure to be a hit with this light, tasty appetizer, from "Fearless in the Kitchen" host, Christine Cushing. Top with fresh chives for an extra burst of flavour.
Crab Cakes
2 cups lump crab meat, preferably from Dungeness crabs
1 egg, beaten
1 tsp. to 2 tsp. Dijon mustard
2 green onions, finely chopped
2 tbsp. chopped fresh dill
2 tsp. lime zest
1 tsp. lime juice
Dash of Worcestershire sauce
Hot sauce, to taste
1/2 cup to 1 cup fresh bread crumbs
Sea salt and freshly cracked black pepper, to taste
Panko bread crumbs, for breading the cakes
Vegetable oil, for pan frying
Butter, for pan frying
Dill sprigs, for garnishing
Lime wedge, for garnishing
Lime Aioli
3/4 cup good quality mayonnaise
1 to 2 cloves garlic, finely chopped
1 tbsp. lime juice
2 tsp. lime zest
Handful fresh dill (or chives), chopped (optional)
1 tbsp. good quality extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste
Crab Cakes
- Check crab meat for bones and drain well.
- In large bowl, combine crab meat, egg, mustard, green onions, dill, lime zest and juice, Worcestershire sauce, hot sauce, and bread crumbs. Season with salt and pepper. Mix gently and thoroughly. Form into 6 rounds. Dredge the cakes in panko crumbs. Refrigerate if needed.
- Heat oil and butter in fry pan over medium heat. Pan fry until just heated through and golden brown on each side, about 4 to 5 minutes per side. Serve with aioli.
Aioli
- Add mayonnaise, garlic, lime juice and zest, dill (or chives) and olive oil to medium bowl. Season with salt and pepper. Whisk all ingredients together in bowl. Makes about 3/4 cup. Serve with crab cakes.
Makes 6 crab cakes (depending on desired size)
Recipe developed by Christine Cushing; Fearless in the Kitchen airs on VIVA on Saturdays at 7:30 pm
