YIELD: 18 MINI CRAB CAKES OR 6 LARGE.

Mini Crab Cakes with Lime

Chive Mayonnaise
Mini crab cakes made ideal, impressive party food or
make them larger as a special lunch or as the
centerpiece of an incredible version of Eggs Benedict
at a weekend brunch. Serves: Makes about 18 mini
crab cakes or about 6 larger fullsized crab cakes.

PREP TIME COOK TIME TOTAL TIME

20 minutes 10 minutes 30 minutes

Ingredients

For the Lime Chive Mayonnaise

2 large or extra large egg yolks
¾ teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of 1 lime finely chopped
1 cup extra virgin olive oil
Juice of one lime
2 tbsp chopped garlic chives.

For the Crab Cakes

1 pound coarsely chopped, NOT MINCED fresh or frozen crab meat
2 cups cracker crumbs, divided in 2 equal portions (I always use Ritz crackers)
2 eggs, lightly beaten
4 tbsp lime chive mayonnaise, or regular mayo
Zest of 1 lime
2 tsp Worcestershire Sauce
½ tsp salt
½ tsp pepper
Instructions

To prepare the mayonnaise

1. In a blender, combine the egg yolks, salt, sugar cayenne pepper and lime zest on
medium high speed until thick and pale in color.
2. With the blender still on, through the hole in the lid, add the oil alternately with
lime juice in three parts, adding the oil very slowly in a thin continuous stream.
3. This will produce a thick mayonnaise. Fold in two tablespoons chopped garlic
chives by hand at the end.

4. Refrigerate immediately until ready to serve.

To prepare the Crab Cakes

1. Toss all of the ingredients together well. This does produce quite a loose mixture
which takes a bit of a gentle touch to form into cakes.
2. Form into cakes by hand to whatever size you prefer. (Small cakes make great
hors d’oeuvres). Roll the cakes in the second cup of Ritz cracker crumbs you
prepared earlier.

3. Place the prepared crab cakes on a parchment lined try until ready to fry.
4. Heat ½ inch canola oil over medium low flame in the bottom of a heavy skillet
and fry until golden brown on both sides.
5. Drain on paper towels and serve immediately with the homemade mayonnaise.

Notes
METRIC CONVERSION:

Ingredients

For the Lime Chive Mayonnaise

2 large or extra large egg yolks
0.75 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of 1 lime finely chopped
216 g extra virgin olive oil
Juice of one lime
 2 tbsp chopped garlic chives.

For the Crab Cakes

450 g coarsely chopped NOT MINCED fresh or frozen crab meat
120 g cracker crumbs divided in 2 equal portions (I always use Ritz crackers)
2 eggs lightly beaten
4 tbsp lime chive mayonnaise or regular mayo
Zest of 1 lime
2 tsp Worcestershire Sauce
0.5 tsp salt
0.5 tsp pepper

Nutrition
Information
Yield 18

Amount Per Serving

Calories 100

Saturated Fat 1g

Cholesterol 51mg

Sodium 464mg

Carbohydrates 4g

Protein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact
accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats,
or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

© Barry C. Parsons CUISINE: North American / CATEGORY: Appetizer

https://www.rockrecipes.com/mini-crab-cakes/

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