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!
Author marie asselin (foodnouveau.com)
Ingredients
Crab Cake
¼cup60 ml mayonnaise
2scallionsthinly sliced
1large egglightly beaten
1tbsp15 ml Dijon mustard
2tsp10 ml fresh lime juice
½tsp2 ml smoked paprika
½tsp2 ml ground ginger
¼tsp1 ml cayenne pepper
Pinchfreshly ground nutmeg
1lb454 g fresh lump crabmeat, picked over (or good-quality frozen crabmeat, thawed and squeezed of excess water)
1 ¼cup310 ml panko (Japanese breadcrumbs), divided
½cup125 ml store-bought mayo (I use low-fat Hellmann’s)
½tsp2 ml finely grated lime zest (from about ½ lime)
2tsp10 ml freshly squeezed lime juice (from about ½ lime)
½tsp2 ml Sriracha sauce (or your favorite spicy sauce)
Instructions
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.