Crispy Crab Cakes with Lime-Dill Aioli
Prep
Cook
Total
Author Catherine
Yield 6 Large Cakes
Jumbo lump crab cakes, pan seared then finished in the oven for a perfect crisp
Ingredients
- 1 8 ounce can of Phillips jumbo lump crabmeat
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- 1/4 cup panko break crumbs
- 1 tablespoon butter
- 1/4 canola oil
Lime dill aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lime juice
- zest of a lime
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- pinch of kosher salt
- pinch of ground pepper
Instructions
- Drain the crabmeat of any excess water and set aside in a medium mixing bowl.
- In a small bowl, whisk the eggs, mayonnaise, Worcestershire sauce, mustard, Old Bay seasoning, lemon juice, and salt.
- Pour the mixture over the crab meat and gently fold with your fingers, but do not over mix.
- Sprinkle the breadcrumbs and dill over the mixture and gently fold in.
- Cover with plastic wrap and refrigerate for up to 1 hour.
- In a nonstick skillet, heat the butter with the canola oil over medium-high heat.
- When the butter is frothy, add the crab mixture shaped into 6 round balls. Careful not to overcrowd.
- Cook until golden brown, about 4 minutes each side. Reduce the heat to medium low if needed.
- Remove from pan and place onto paper towel to absorb oil before plating.
Lime dill aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lime juice
- zest of a lime
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- pinch of kosher salt
- pinch of ground pepper
Mix all ingredients in a small bowl.
Store remaining aioli in the refrigerator using an air tight container.
Courses Dinner, Appetizer
Cuisine Seafood
Recipe by Thyme with Catherine at http://thymewithcatherine.com/crab-cakes-lime-dill-aioli/