Chew on This | Crab Cakes with Lime Aioli Sauce

Thank goodness you don't have to go to the sea shore every time you want to enjoy these most delicious crustaceans.  We love crab and gobble it up in salads, or fried up, or dripping in garlic butter, or in crab cakes with a special tangy tart sauce. 

Today, well, it just feels like a crab cake indulgence kind of day. So, tonight's dinner will be crab cakes bathed in a tart lime aioli sauce.  Delicious! And this recipe can be used for appetizer sized crab cakes too. 

You will need:  Crab meat, egg whites, panko bread crumbs, red onion, red bell pepper, Parmesan cheese, Old Bay seasoning, Italian seasoning, baking powder, limes, mayonnaise, chives, garlic, dill, canola oil, and salt and pepper to taste.  Optional:  Wasabi or hot sauce, to add a little explosion of heat.

Rinse crab meat and remove any shells. Set Aside. In a large bowl, combine the red onions, red pepper, Parmesan cheese, Italian seasoning, chives, baking powder, 1/2 cup of the panko, and salt and pepper to taste.  Stir to blend.  

Add the beaten egg whites and the optional heat-wasabi or hot sauce.

Now stir in the crab meat and the Old Bay seasoning. Gently combine.

Form into 6-8 cakes.  Coat the outside of the formed crab cakes with the remaining panko bread crumbs.  Transfer them to a hot skillet and quickly brown on both sides.  Put on a sprayed baking sheet and pop into a hot, 400℉ oven for 8 minutes. 

Make the lime aioli sauce while the crab cakes are baking.  Just combine the mayonnaise, chives, dill, and minced garlic cloves.   

Add the lime juice juice, salt and pepper to taste, and optional heat (wasabi or hot sauce).

Enjoy these yummy crab cakes with tangy, tart lime aioli, hot out of the oven, any time you want!

Mimi

 Here is the recipe:

Crab Cakes with Lime Aioli Sauce

16 ounces crab meat, rinse under cold water, drain, remove any shells
1/2 C red onion, very finely chopped
1/2 C red bell pepper, very finely chopped
1 T chives
2 T Parmesan cheese
2 egg whites, beaten
1 1/4 C panko bread crumbs (1/2 C used in crab cakes, 3/4 C for coating the crab cakes)
1 t Italian seasoning
1 t baking powder
2 t Old Bay seasoning
salt and ground pepper to taste
3 T canola oil
l lime
Optional: dash of wasabi or hot sauce to taste (I used 1/2 t wasabi)


Lime aioli sauce:
1 cup mayonnaise

2 T finely chopped chives

2 garlic cloves, very finely minced

1 T chopped dill

3 t fresh lime juice
salt and pepper, to taste
Optional:  wasabi or a dash of hot sauce

Crab Cakes:

Preheat oven to 400℉.

Rinse crab meat and remove any shells, set aside.  In a large bowl, combine the red
onions, red pepper, Parmesan cheese, Italian seasoning, chives, baking powder, 1/2 cup of the panko, and salt and pepper to taste.  Stir to blend.  Add the beaten egg whites and the optional wasabi or a dash of hot sauce.

Stir in the crab meat and the Old Bay seasoning.  Form into 6-8 cakes, perfect for dinner, or form into small cocktail sized cakes. (I used a 1/3  measuring cup for 7 large cakes).  

Coat the outside of the formed crab cakes with the remaining panko bread crumbs.  Place the cakes in hot canola oil and brown quickly on each side, then carefully transfer to a baking sheet that has been sprayed with cooking spray.  

Bake on the bottom shelf of a 400 degree oven for 8 minutes.  Serve immediately with the lime aioli sauce and lemon wedges.

Lime Aioli Sauce:

In a small bowl, blend the mayonnaise with the minced garlic, chives and dill.  Add the lime juice and salt and  pepper to taste.  Stir in the optional wasabi or a dash of hot sauce.  Transfer to a small serving bowl and garnish with a lime slice.