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Mini Crab Cakes with Lime Chive Mayo

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.
Course Appetizer, Brunch, Party Food
Cuisine North American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 mini crab cakes or 6 large.
Calories 100 kcal
Author Barry C. Parsons

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.

Recipe Notes

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.