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Classic Crab Cakes with Lime Aioli Recipe

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This recipe for Classic Crab Cakes with Lime Aioli, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne McCarthy
Added: Thursday, February 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crabcakes:
12 oz. canned crabmeat (Phillips)
1 c. breadcrumbs
1 T. Dijon mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
3 T. cilantro, chopped
2 eggs, lightly beaten
1/2 c. cream
1 c. roasted corn
1 red bell pepper diced
1 T. lemon juice
salt and pepper to taste



Chili Lime Aioli:
1 garlic clove, minced
2 egg yolks
1 T. Dijon mustard
2 T. lime juice
1 tsp. red pepper flakes
1 c. olive oil
2 T. parsley (chopped)
salt and pepper to taste

Directions:
Directions:
Combine all crabcake ingredients and mix well. Form into silver dollar size rounds. In a large saute pan, heat 3 tablespoons of vegetable oil. Saute the crab cakes until golden brown.

For Aioli: Place in a food processor the egg yolks, minced garlic, mustard, lime juice and blend. Slowly add the olive oil until the mixture is thick. Then add the pepper flakes, parsley and season with the salt and pepper.

 

 

 

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