Maine Crab Cakes with lemon-lime aioli
Maine is famous for its lobster, but the crab meat is delectable as well! Most of Maine’s crab meet comes from Rock (Peekytoe) crab and Jonah crab, two different but similar species. If you’re looking for Maine crabmeat, you won’t be able to get it shipped fresh-as they don’t ship live well – so look for it frozen.
- 1 lb. fresh Maine crabmeat drained (if fresh crabmeat is not available you may substitute w/canned lump crabmeat)
- 2 whole eggs
- 1/2 c. chopped scallions (green onion)
- 1 tsp. Dijon Mustard
- 1 tsp. black pepper
- 1/2 tsp. salt
- 1 c. plain dry breadcrumbs
- 1 c. corn flakes finely crushed
- fresh chives (garnish)
- Combine breadcrumbs and cereal crumbs in bowl or wide shallow pan and set aside.
- In a medium bowl combine other ingredients together and divide into 8-12 scoops depending how many crab cakes and sizes desired.
- Form into balls and one at a time, drop into the crumbs. Keep rotating gently until evenly coated. Pat down and cup sides forming neat patties to desired thickness while continuing to coat with crumbs.
- Place on wax paper lined pan and chill in refrigerator for 2-6 hours to firm.
- Sauté in skillet with 1/2-3/4 inch of light oil such as vegetable oil. (no heavy nut or olive oil as they will impart flavor into crab meat) Cook over medium heat.
- Keep turning until golden brown and crispy.
- Serve and garnish with aioli and fresh chives
Lemon Lime Aioli
- 1 c. whole-egg mayonnaise
- 2 tbsp. fresh lime juice
- 1 tsp. lime zest
- 1 tsp. lemon juice
- 2 cloves garlic finely minced
- 1 tsp. dill
- Combine all ingredients in a bowl. Cover and place in the fridge for 1 hour to thicken and develop flavors.
- Top crab cakes with aioli.
Serve these delicious crab cakes as a starter, or as part of a land and sea main course for the holidays.
Category: Food and Recipes