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Crab Cakes with Chili Lime Olive Oil

By: McEvoy Ranch
Servings: 6
INGREDIENTS
    For the Crab Cakes:

  • 1 lb lump crab meat (picked over for shells)

  • ¼ cup Organic Chili Lime Olive Oil

  • ½ cup panko breadcrumbs

  • ¼ cup mayonnaise

  • 1 egg, lightly beaten

  • 1 tbsp Dijon mustard

  • 1 tbsp lime juice

  • 1 tsp lime zest

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp chopped fresh cilantro or parsley

  • 1 small jalapeño, finely diced (optional)

    • For the Chili Lime Aioli:

  • ¼ cup mayonnaise

  • 1 tbsp Organic Chili Lime Olive Oil

  • 1 tsp lime juice

  • ½ tsp honey

  • ¼ tsp smoked paprika

  • Pinch of salt

VISIT THE RANCH

BOOK NOW
POPULAR POSTS
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INGREDIDENTS

    For the Crab Cakes:

  • 1 lb lump crab meat (picked over for shells)

  • ¼ cup Organic Chili Lime Olive Oil

  • ½ cup panko breadcrumbs

  • ¼ cup mayonnaise

  • 1 egg, lightly beaten

  • 1 tbsp Dijon mustard

  • 1 tbsp lime juice

  • 1 tsp lime zest

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp chopped fresh cilantro or parsley

  • 1 small jalapeño, finely diced (optional)

    • For the Chili Lime Aioli:

  • ¼ cup mayonnaise

  • 1 tbsp Organic Chili Lime Olive Oil

  • 1 tsp lime juice

  • ½ tsp honey

  • ¼ tsp smoked paprika

  • Pinch of salt

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.

VISIT THE RANCH

BOOK NOW

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

POPULAR POSTS

CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

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

SHOP OUR OLIVE OILS
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