Crab Cakes with Lime Mayonnaise

By Appraisaergirl

Ingredients

• 2 Tablespoons butter, melted and cooled
• 1/4 cup of mayo
• 1 egg slightly beaten
• 3 scallions, green and white parts finely chopped
• 1 clove of garlic, minced
• 2 Tablespoons chopped fresh flat leaf parsley
• 2 Tablespoons fresh lemon juice
• 2 teaspoons creole mustard (whole grain mustard with a creamy texture with a horseradish flavor)
• 1 teaspoon worchester sauce
• 1 teasponn paprika
• 1 teaspoon salt
• Dash cayenne pepper
• 2-3 grindings fresh pepper
• 1 pound lump crab meat
• 1 cup fresh bread crumbs
• 1/4 cup cornmeal
• 1/2 cup peanut oil
• 1 recipe for lime mayo (recipe)

Preparation

Step 1

1. In a large bowl, whisk together the butter, mayo, egg, scallions, garlic parsley, lemon juice creole mustard, worchester sauce, paprika, salt cayenne and black pepper.
2. Gently fold in the crab meat and the bread crumbs until they are just combined.
3. Press the crab mixture into 1/2 cup measures, gently shape into six patties, then transfer the cakes to a baking sheet lined with parchment paper and dusted with half the cornmeal. Sprinkle the tops of the cakes withy the remaining cornmeal. Cover and chill for 30 minutes or up to 2 hours.
4 Preheat oven to 200F
%. Heat the oil in alarge skillet over medium heat, when the oil is hot carefully place crab cakes in batches in pan and fry the cakes until golden brown and crisp, 4-5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown about 4 minutes. Serve warm with lime mayo (recipe)