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.
Recipe developed by Christine Cushing; Fearless in the Kitchen airs on VIVA on Saturdays at 7:30 pm
| Servings |
| 6crab cakes |
| Servings |
| 6crab cakes |
Ingredients
- Crab Cakes
- 2 cups lump crab meat preferably from Dungeness crabs
- 1 egg beaten
- 1-2 tsp Dijon mustard
- 2 green onions finely chopped
- 2 tbsp fresh dill chopped
- 2 tsp lime zest
- 1 tsp lime juice
- dash Worcestershire sauce
- hot sauce to taste
- 1/2 - 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
- 1-2 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
Servings: crab cakes
Units:
|
Ingredients
Servings: crab cakes
Units:
|
Instructions
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.
