Mini Crab Cakes with Lime Chive Mayonnaise
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 18
- 1 teaspoon sugar
- 2 eggs lightly beaten
- 2 tsp worcestershire sauce
- juice of one lime
- 1 cup extra virgin olive oil
- â½ tsp salt
- â½ tsp pepper
- â¾ teaspoon salt
- zest of 1 lime
- 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)
- 4 tbsp lime chive mayonnaise or regular mayo
- 2 large or extra large egg yolks
- a pinch cayenne pepper
- zest of 1 lime finely chopped
- 2 tbsp chopped garlic chives.
- Carbohydrate 10.2315203703704 g
- Cholesterol 0.544444444444445 mg
- Fat 6.95615556040223 g
- Fiber 0.370666678680314 g
- Protein 1.64301666666667 g
- Saturated Fat 1.11545644511367 g
- Serving Size 1 1 mini crab cakes or 6 large. (60g)
- Sodium 224.102259259356 mg
- Sugar 9.86085369169006 g
- Trans Fat 0.228594777909026 g
- Calories 110 calories
In a blender, combine the egg yolks, salt, sugar cayenne pepper and lime zest on medium high speed 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. Fold in two tablespoons chopped garlic chives by hand at the end.Refrigerate immediately until ready to serve.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.Form into cakes by hand to whatever size you prefer. (Small cakes make great hors dâ??oeuvres). Roll the cakes in the second cup of Ritz cracker crumbs you prepared earlier.Place the prepared crab cakes on a parchment lined try until ready to fry.Heat ½ inch canola oil over medium low flame in the bottom of a heavy skillet and fry until golden brown on both sides.Drain on paper towels and serve immediately with the homemade mayonnaise.
