Maine Crab Cakes with Lime Aïoli

Name: Maine Crab Cakes with Lime Aïoli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 4 servings Chives; 2 Tbsps fine, dry breadcrumbs; 1 large egg white, lightly beaten; 2 teaspoons finely chopped fresh cilantro; 1 Tbsp finely chopped fresh flat-leaf parsley; 2 teaspoons finely chopped fresh tarragon; 2 Tbsps sliced green onion; 0 teaspoons ground red pepper; 3 Tbsps heavy cream; 0 teaspoons kosher salt; 4 servings Lime Aïoli; 227 grams lump crabmeat, drained; 2 Tbsps mayonnaise; 177 milliliters panko (Japanese breadcrumbs), divided; 0 teaspoons smoked paprika

Need a pescatarian hor d'oeuvre? Maine Crab Cakes with Lime Aïoli could be a great recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 240 calories, 14g of protein, and 14g of fat each. Head to the store and pick up ground pepper, chives, paprika, and a few other things to make it today. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

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

Ingredients you will need

Crabmeat

Panko

Equipment you will use

Bowl

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

Ingredients you will need

Panko

Heat oil in a large nonstick skillet over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aoli and chives.

Ingredients you will need

Chives

Crab

Lime

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

canola oil 4servings

Chives 2Tbsps

fine, dry breadcrumbs 1large

egg white, lightly beaten 2teaspoons

finely chopped fresh cilantro 1Tbsp

finely chopped fresh flat-leaf parsley 2teaspoons

finely chopped fresh tarragon 2Tbsps

sliced green onion 0teaspoons

ground red pepper 3Tbsps

heavy cream 0teaspoons

kosher salt 4servings

Lime Aïoli 227grams

lump crabmeat, drained 2Tbsps

mayonnaise 177milliliters

panko (Japanese breadcrumbs), divided 0teaspoons

smoked paprika

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.