Mini Crab Cakes with Lime Chive Mayonnaise

Mini crab cakes made an ideal, impressive party food. You can also make them larger as a special lunch, or as the centrepiece of an incredible version of Eggs Benedict at a weekend brunch.

Mini Crab Cakes with Lime Chive Mayo

This is one of those recipes that is great for weekend entertaining. These crab cakes are perfect hors d’oeuvres or as a starter course for that special occasion dinner. Either way, you will have a definite hit on your hands if you offer your guests these delicate morsels.

Great crab cakes are one of those things that always impresses guests but they are not difficult to make at all.

Mini Crab Cakes with Lime Chive Mayo

I’ve found the key to these mini crab cakes is to focus on the crab and keep the fillers to a minimum. You don’t want to interfere too much with the delicate flavour of the crab.

You’ll want to have that flavour coming straight through with just enough of the seasoning ingredients to compliment it without overwhelming it.

Snow Crab Legs for Mini Crab Cakes. Any kind of crab can be used though.

Easy variations.

Of course, you don’t necessarily have to make them as mini crab cakes. Making these at about 3 to 4 times the size will make an incredibly delicious main course at a special lunch.

Another idea, as I absolutely LOVE to do, is use them as the centrepiece of the most amazing Crab Cakes Eggs Benedict you may ever sample.

Mini Crab Cakes with Lime Chive Mayo

Don’t be intimidated if you have never made homemade mayonnaise before. It is easier than you think and is a beautiful complement to this dish. It’s really just a matter of adding ingredients to a blender.

It’s not nearly as fussy as some people would have you believe. Now, if your guests want to think that you went to a lot of fuss to prepare it, I’m not going to be the one to tell you to correct them. 😉

Like this Mini Crab Cakes recipe?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section and even more great dishes in our Fish & Seafood Category.

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Mini Crab Cakes

You might also like to try our Parmesan Marinara Baked Mussels recipe.

Parmesan Marinara Baked Mussels

You may also be interested in this Collection of 45 Great Party Food Ideas!

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Mini Crab Cakes with Lime Chive Mayonnaise

Yield: 18 mini crab cakes or 6 large.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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.

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Ingredients

For the Lime Chive Mayonnaise

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• 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

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• 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

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Nutrition Information

Yield

18
Amount Per Serving Calories 100Saturated Fat 1gCholesterol 51mgSodium 464mgCarbohydrates 4gProtein 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.

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