These classic crab cakes beautifully highlight the delicate flavor of fresh crabmeat. The easy-to-make spicy lime mayo makes it an extra-special treat for happy hour!
I’ve made different classic crab cake recipes in the past, but this is the one I always go back to. It’s a simple combination that beautifully highlights the delicate flavor of fresh crabmeat, and I love serving it on lettuce leaves for the fresh crunch. You can make them in different sizes: larger cakes are great to plate individually as an appetizer; small cakes are great as a party bite, or served in mini-buns as sliders. You could even roll them into mini balls and serve them skewered on bamboo toothpicks as finger food. The spicy lime mayo couldn’t possibly be easier to make, and it’s the perfect sidekick to this classic dish.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Author: Marie Asselin
Excellent recipe! Had a little trouble getting the cake to hold together but in the end only had one fall apart. Fried in peanut oil instead of vegetable oil. Had to substitute crabmeat to imitation crab due to an allergy of guest and it was still excellent. Will absolutely make again.
These look absolutely beautiful – great finger food!
Mmm, love me some crab cakes! And that lime mayo is calling my name!