Classic Crab Cakes with Spicy Lime Mayo is a simple combination that beautifully highlights the delicate flavor of fresh crabmeat, and I love serving it on lettuce leaves for the fresh crunch.
Whisk first 9 ingredients (mayo to nutmeg) in a medium bowl. Add crab; fold to blend. Stir in ¾ cup (180 ml) panko, chives, salt, and freshly ground black pepper. Divide into 6 or 12 equal portions, depending on how big you like to enjoy your crabcakes. A larger size is great to serve on a plate as an appetizer, whereas smaller cakes are great as a party bite, or served in mini-buns as sliders.
Roll each crabcake mixture portion into a ball, then flatten into 1-inch-thick patties for larger cakes, and about ¾-inch-thick for smaller cakes. Refrigerate for at least 10 minutes.
Mix together the lime mayo ingredients, pour in a small dipping bowl and store in the fridge until ready to use.
Heat oil in a large skillet over medium heat. Place remaining ½ cup (125 ml) panko on a plate. Coat the crab cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side for the larger size, about 2 minutes per side for the smaller size, in batches if necessary, adding more oil between batches if needed.
Serve on lettuce leaves, with lime wedges and lime mayo.
Courses Appertizer, Snack
Recipe by Food Nouveau at https://foodnouveau.com/recipes/appetizers/classic-crab-cakes-with-spicy-lime-mayo/