Classic Crab Cakes with Spicy Lime Mayo //

Classic Crab Cakes with Spicy Lime Mayo

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.


Crab Cake

Lime Mayo


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.

Recipe Credits: Crab Cakes: Adapted from Bon Appétit Magazine; Lime Mayo: Marie Asselin

Courses Appertizer, Snack

Recipe by Food Nouveau at