Ingredients
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1 lb lump crab meat (picked over for shells)
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¼ cup Organic Chili Lime Olive Oil
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½ cup panko breadcrumbs
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¼ cup mayonnaise
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1 egg, lightly beaten
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1 tbsp Dijon mustard
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1 tbsp lime juice
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1 tsp lime zest
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½ tsp smoked paprika
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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1 tbsp chopped fresh cilantro or parsley
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1 small jalapeño, finely diced (optional)
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¼ cup mayonnaise
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1 tbsp Organic Chili Lime Olive Oil
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1 tsp lime juice
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½ tsp honey
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¼ tsp smoked paprika
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Pinch of salt
Instructions
Mix crab meat, Organic Chili Lime Olive Oil, panko, mayo, egg, Dijon, lime juice/zest, spices, and cilantro.
Refrigerate for 30 minutes.
Heat Organic Chili Lime Olive Oil in a skillet over medium heat.
Shape into 6-8 patties and cook for 3-4 minutes per side until golden.
Whisk mayo, Organic Chili Lime Olive Oil, lime juice, honey, paprika, and salt for aioli.
Drizzle aioli over crab cakes, and garnish with lime zest and cilantro.
Serve with arugula, avocado, or on a brioche bun.
