Mini Crab Cakes
diana kilbourne
ingredients
- 1/2 lb lump crab meat
- 1/2 cup panko Japanese bread crumbs or you can use fresh coarse bread crumbs
- 2 Tbsp fine Italian bread crumbs
- 2 Tbsp sliced green onions
- 1 Tbsp chopped fresh parsley
- 1 1/2 tsp chopped fresh tarragon
- 1 1/2 tsp chopped fresh cilantro
- 1/4 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/8 tsp kosher salt
- 1 large egg white
- 3 Tbsp heavy cream
- 2 Tbsp Mayonnaise
- 1 Tbsp canola oil
- Lime Aioli and chives to garnish
directions
- 1
Combine first 13 ingredients in a large bowl and mix with hands until completely mixed...then shape into crab cakes and then place into a dish of 1/2 cup panko bread crumbs and thoroughly cover....heat oil on med-high until hot ...add cakes and cook 2 minutes until golden brown...top with lime Aioli and chives...serve with wedges of lime.
- 2
Lime Aioli...
- 3
in food processor add
- 4
3 garlic cloves...then add...
- 5
2 large eggs
- 6
1 tsp grated lime zest
- 7
1 Tbsp fresh lime juice
- 8
1/4 tsp salt
- 9
1/8 tsp freshly ground black pepper...then through chute wit motor running add slow and steady until blended...
- 10
1/2 cup vegetable oil and add to thin..
- 11
1 Tbsp water
Source: diana kilbourne
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