Crab Cakes with Key Lime Aioli

These zingy crab cakes make a great appetizer or starter course--you'll love the aioli!

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Ingredients:

• Key Lime Aioli:
• 1 cup mayonnaise
• 1/4 cup key lime juice
• 1 tsp minced fresh garlic
• 1/4 tsp anchovy paste
• 2 tsp dry mustard
• 2 tbsp fresh parsley
• 2 Tbsp fresh dill
• 1 tsp sea salt
• 1 tsp freshly ground pepper
• Cover and refridgerate at least 2 hours
• Crab Cake:
• 1 cup bread crumbs + extra for coating
• 1 lb cooked lump crab
• 1 tsp dry mustard
• 1 egg, lightly beaten
• 1 tsp minced garlic
• 1/2 cup finely diced green pepper
• 1 tsp Jamacian jerk seasoning
• 3 Tbsp key lime juice
• 1/3 cup mayonnaise
• Olive oil for frying
• 1 small onion, chopped fine
• 1 tsp freshly ground Pepper
• 1 tsp sea salt
• Fresh lemon wedges (2 lemons)

Method

Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

Notes:

Number of servings: 12 two inch cakes

Submitted By: michbett
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