Maine Crab Cakes with Lime Aïoli

Maine Crab Cakes with Lime Aïoli
Photo by Deborah Whitlaw Llewellyn

Ingredients

  • 1 ½ teaspoons finely chopped fresh tarragon
  • 2 tablespoons fine, dry breadcrumbs
  • 1/8 teaspoon kosher salt
  • 2 tablespoons mayonnaise
  • ½ pound lump crabmeat, drained
  • 1 large egg white, lightly beaten
  • Lime Aoli
  • + 9 more ingredients
    • ¼ teaspoon smoked paprika
    • 2 tablespoons sliced green onion
    • 3 tablespoons heavy cream
    • 1 tablespoon canola oil
    • 1 ½ teaspoons finely chopped fresh cilantro
    • Chives
    • ¾ cup panko (Japanese breadcrumbs), divided
    • 1/8 to 1/4 teaspoon ground red pepper
    • 1 tablespoon finely chopped fresh flat-leaf parsley

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 ...

View full recipe at My Recipes

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