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A crispy, golden take on crab cakes with a bright citrus kick and a little heat. Organic Chili Lime Olive Oil pairs with fresh herbs and a creamy aioli for a dish that’s simple yet full of flavor.


INSTRUCTIONS

  1. Mix crab meat, Organic Chili Lime Olive Oil, panko, mayo, egg, Dijon, lime juice/zest, spices, and cilantro.

  2. Refrigerate for 30 minutes.

  3. Heat Organic Chili Lime Olive Oil in a skillet over medium heat.

  4. Shape into 6-8 patties and cook for 3-4 minutes per side until golden.

  5. Whisk mayo, Organic Chili Lime Olive Oil, lime juice, honey, paprika, and salt for aioli.

  6. Drizzle aioli over crab cakes, and garnish with lime zest and cilantro.

  7. Serve with arugula, avocado, or on a brioche bun.

Recipe Tags
McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

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