Mini Crab Cakes with Lime Chive Mayonnaise
Ingredients
For the Lime Chive Mayonnaise:
- 2 large or extra large egg yolks
- ¾ tsp. salt
- 1 tsp. granulated sugar
- A pinch cayenne pepper
- Zest of 1 lime, finely chopped
- 1 cup extra virgin olive oil
- Juice of one lime
- 2 tbsp. garlic, chopped chives
For the Crab Cakes:
- 1-pound fresh or frozen crab meat, coarsely chopped - not minced
- 2 cups Ritz cracker crumbs, divided in 2 equal portions
- 2 eggs, lightly beaten
- 4 tbsp. lime chive mayonnaise or regular mayonnaise
- Zest of 1 lime
- 2 tsp. Worcestershire sauce
- ½ tsp. salt
- ½ tsp. pepper
Instructions
To prepare the chive mayonnaise:
- In a blender, on medium-high speed, combine the egg yolks, salt, sugar, cayenne pepper and lime zest until thick and pale in color.
- 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; this will produce a thick mayonnaise.
- At the end, by hand, fold in two tablespoons chopped garlic chives.
- Immediately, place in an airtight container and refrigerate until ready to serve.
To prepare the crab cakes:
- In a medium bowl, toss all of the ingredients together until well combined; this produces quite a loose mixture which takes a bit of a gentle touch to form into cakes.
- Form into cakes, by hand, to whatever size prefered; small cakes make great hors d’oeuvres.
- Roll the cakes in the second cup of Ritz cracker crumbs prepared earlier.
- Place the prepared crab cakes on a parchment lined tray until ready to fry.
- Heat, over medium-low heat, in the bottom of a heavy skillet, ½-inch canola oil and fry crab cakes until golden brown on both sides.
- Drain on paper towels and serve immediately with the homemade mayonnaise.