Crab Cakes with Cilantro & Lime
Ingredients
The crab cakes
-
1
lb
fresh, cooked Dungeness crab meat (or fresh lump crab)
-
1
large
egg
-
¼
cup
mayo
-
2
tablespoons
lime zest (from 1 large lime)
-
2
teaspoons
lime juice
-
½–1
tablespoon
fresh jalapeno, finely chopped
-
1
teaspoon
dijon mustard
-
¼
cup
chopped cilantro
-
¼
cup
red bell pepper, very finely chopped
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
½
cup
panko (plus ½ to 1 cup more for dredging)
-
2–3
tablespoons
ghee (or a blend of olive oil and butter)
The Red Pepper Vinaigrette
-
½
cup
pickled red cherry peppers
-
⅓
cup
olive oil
-
3
tablespoons
sherry vinegar
-
⅓
teaspoon
salt
-
½
teaspoon
pepper
-
1½
tablespoons
honey
-
1
clove
garlic
-
½
teaspoon
chili flakes (optional)
Instructions
- Drain the crab meat and press out excess liquid, checking for shells.
- In a bowl, whisk together the egg, mayo, lime zest, lime juice, jalapeno, mustard, salt, and pepper.
- Fold in the cilantro and red bell pepper, then gently mix in the crab meat and ½ cup panko.
- Refrigerate the mixture for 30-60 minutes.
- Prepare the Red Pepper Vinaigrette or Chipotle Aioli.
- Preheat the oven to 350°F.
- Shape the crab mixture into balls, flattening them slightly, and dredge in additional panko.
- Heat ghee in a skillet and sear each side of the crab cakes for about 3 minutes until golden.
- Transfer the cakes to a sheet pan and bake for 10-15 minutes until cooked through.
- Serve with the Red Pepper Vinaigrette or Chipotle Aioli, lime wedges, and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
13.1g
Total carbohydrates
15g
Total protein
17.3g
Sodium
620.4mg
Cholesterol
118.4mg
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