Crab Cakes with Key Lime Aioli

Crab Cakes with Key Lime Aioli
Crab Cakes with Key Lime Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • * Key Lime Aioli:

  • 1

    * 1 cup mayonnaise

  • 1/4

    * 1/4 cup key lime juice

  • 1

    * 1 tsp minced fresh garlic

  • 1/4

    * 1/4 tsp anchovy paste

  • 2

    * 2 tsp dry mustard

  • 2

    * 2 tbsp fresh parsley

  • 2

    * 2 Tbsp fresh dill

  • 1

    * 1 tsp sea salt

  • 1

    * 1 tsp freshly ground pepper

  • * Cover and refridgerate at least 2 hours

  • * Crab Cake:

  • 1

    * 1 cup bread crumbs + extra for coating

  • 1

    * 1 lb cooked lump crab

  • 1

    * 1 tsp dry mustard

  • 1

    * 1 egg, lightly beaten

  • 1

    * 1 tsp minced garlic

  • 1/2

    * 1/2 cup finely diced green pepper

  • 1

    * 1 tsp Jamacian jerk seasoning

  • 3

    * 3 Tbsp key lime juice

  • 1/3

    * 1/3 cup mayonnaise

  • * Olive oil for frying

  • 1

    * 1 small onion, chopped fine

  • 1

    * 1 tsp freshly ground Pepper

  • 1

    * 1 tsp sea salt

  • * Fresh lemon wedges (2 lemons)

Directions

Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

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