Maine Crab Cakes with Lime Aïoli

Servings: 4 appetizer servings Source:

Ingredients

1/2 pound lump crabmeat, drained

3/4 cup panko (Japanese breadcrumbs), divided

2 tablespoons fine, dry breadcrumbs

2 tablespoons sliced green onion

1 tablespoon finely chopped fresh flat-leaf parsley

1 1/2 teaspoons finely chopped fresh tarragon

1 1/2 teaspoons finely chopped fresh cilantro

1/4 teaspoon smoked paprika

1/8 to 1/4 teaspoon ground red pepper

1/8 teaspoon kosher salt

1 large egg white, lightly beaten

3 tablespoons heavy cream

2 tablespoons mayonnaise

1 tablespoon canola oil

Lime Aïoli

Chives

Directions

Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.

Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.