Chili-Lime Crab Cakes with Corn & Black Bean Relish and Avocado Aioli

Chili-Lime Crab Cakes with Corn & Black Bean Relish and Avocado Aioli
Chili-Lime Crab Cakes with Corn & Black Bean Relish and Avocado Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 (6-oz) cans crabmeat or 12 oz fresh crabmeat

  • 5 green onions, finely chopped

  • ½ bunch parsley, finely chopped

  • ½ medium yellow onion, finely chopped

  • 1 T. chile paste

  • 2 cups bread crumbs, plus 1 cup for coating

  • Juice and zest of 1 lime

  • ¼ cup cilantro, finely chopped

  • 2 eggs

  • 2 T. mayonnaise

  • 1 T each oil and butter, for frying

  • Corn and Black Bean relish

  • Avacado Aioli

  • Fresh cilantro and lime wedges for garnish

Directions

Combine crabmeat, green ponions, parsley, onion, chili paste, bread crumbs, lime juice and zest, cilantro, eggs and mayonnaise and mix well. Chill mixture at least one hour. Form cakes in desired size. Coat in additional bread crumbs. Brown on both sides in a mixture of oil and butter or clarified butter. Serve with Corn and Black Bean Relish and Avacado Aioli, and garnish with fresh cilantro and a wedge of lime.

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