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

 

CC's Crab Cakes with Easy Lime Aioli
CC's Crab Cakes with Easy Lime Aioli
Servings
6crab cakes
Servings
6crab cakes
Ingredients
Servings: crab cakes
Units:
Ingredients
Servings: crab cakes
Units:
Instructions
    Crab Cakes
    1. Check crab meat for bones and drain well.
    2. 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.
    3. 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
    1. 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.