Tequila lime "maioli" with golden panko crab cakes

By • May 22, 2011 • 53 Comments


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Author Notes: This recipe with tequila and lime takes its prompt from my swordfish recipes. I thought I would experiment with this idea for this contest. You can still have plenty of this dressing for dipping, while adding some into the crab cake recipe itself. Before I have only made crab cakes with plain mayo; the garlic certainly enriches the flavors. If you add more tequila, you will thin the dressing further, maybe too much, so hold back on the tequila splash to keep this thick enough....and then have a drink with the finished product!Sagegreen

Makes about 1 cup

The aioli-like dressing

  • 1 farm fresh egg yolk, room temperature
  • 2/3 cups grapeseed oil or equivalent
  • 1 tablespoon cider or lime vinegar
  • 1 smashed peeled clove of garlic or 1-2 tsp. finely minced green garlic if available
  • 1/3 cup olive oil
  • 1-2 teaspoon fresh lime zest
  • 1 caper berry finely minced
  • pinch of sea salt
  • 1-3 tsp. tequila (Reposado preferred)
  • 1 tablespoon finely minced herbs (parsley, chives) optional
  • pinch of aleppo pepper, if desired
  1. In a bowl resting on a tea towel (thanks, Food52 for the tip) whisk the yolk, vinegar, garlic and a tiny splash of the grapeseed or canola oil.
  2. you continue to whisk away, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk nonstop. Add the zest. Taste and adjust the acidity and salt level if needed. Add the salt, caper berry, tequila, and optional herbs and aleppo.

The crab cakes

  • 8 ounces lump crab meat (wild caught if possible)
  • 1/8 cup plus 2 tbl. of the aioli-inspired dressing
  • 1 small egg, slightly beaten
  • 1 teaspoon Dijon mustard
  • 1/8 cup chopped red onions
  • 1/8 cup chopped chives (or ramps)
  • 3 caper berries, finely chopped
  • small handful of chopped parsley
  • 2 teaspoons lime zest
  • 1/2 teaspoon or more aleppo pepper
  • 1/4 cup seasoned panko
  • 3/4 cups panko in a flat dish
  • grapeseed oil for frying
  • caper berries, fresh herbs, and lime wedges for garnish
  1. Gently combine all but the last three ingredients. Form these into 16 small disks. Dip each one into the seasoned panko and flip over to get both sides.
  2. Heat about an eighth inch of oil in a large heavy frying pan. When the oil sizzles with a drop of liquid on contact you are ready to cook. Drop the half the mix like cookies into the oil. When golden on one side turn over. Allow plenty of room in the pan. When golden on the other side transfer to paper towels to drain. Cook the rest of the batch.
  3. Serve hot with the rest of the dressing, lime wedges, and caper berries as garnish. Sprinkle a bit more aleppo on top if you want more heat. Limeade or a margarita would go really well with these needless to add.

Comments (53) Questions (0)

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Buddhacat

almost 3 years ago SKK

Sagegreen, this goes on my list to make. I not only love your recipes but your thoughtful explanations. I learn as much from reading what you write as making your recipes.

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almost 3 years ago Sagegreen

Thank you so much, SKK. This has been the most supportive community since I joined nearling a year ago last summer. I have appreciated everyone's sharing and knowledge, always so humbling.

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almost 3 years ago Sagegreen

oops...I was almost going to write nearly but then switched to nearing...sot wound up with nearling.

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almost 3 years ago Burnt Offerings

Great minds think alike! Love the idea of the tequila and lime to highlight the Latin spin on the crabcakes. These look awesome.

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almost 3 years ago Sagegreen

Thanks! I tried out all my ideas with the free time I had this weekend...but now I have no more time to test out other ideas. So many new recipes are emerging this week!

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almost 3 years ago Kukla

It sounds delicious, and looks very beautiful!

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almost 3 years ago Sagegreen

Thank you. Kukla!

Jampro

almost 3 years ago Bevi

This is truly inspired. I love love love caper berries. The next time my bro-in-law makes crab cakes, I will have to contribute this mayoli.

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almost 3 years ago Sagegreen

Thanks, Bevi. Gingerroot's comment on the fabulous lobster aioli just helped me decide to change the spelling of the title...the name has been evolving throughout the week, beginning with ChefJune's comments!

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almost 3 years ago wssmom

You are KILLING me with awesomeness!!!!

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almost 3 years ago Sagegreen

Thanks, wssmom. It was a great weekend..only wish I could continue making more, but it is back to work for the rest of the week! There are so many great aioli recipes popping up, hard to keep up!

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almost 3 years ago TheWimpyVegetarian

Wow! This looks absolutely fabulous! I'm not a big aioli girl, but I'm going to have to try this one. Saved this and if I could give you 5 thumbs up, I would!!!

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almost 3 years ago Sagegreen

Thank you kindly, ChezSuzanne!

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almost 3 years ago Lizthechef

This definitely calls for a thumbs up...

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almost 3 years ago Sagegreen

Thanks, Liz!

Stringio

almost 3 years ago blanka.n

This is an incredibly wonderful recipe that I'm definitely trying.
Thank you so much with your help on the photo.
At least it comes up correctly when you click on it.
However, given the caliber of your recipe entries, I don't think anybody is going to care about my little vegetable dip.

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almost 3 years ago Sagegreen

Thanks, blanka.n. Your dip looks is very refreshing!

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almost 3 years ago nannydeb

Oh, man...this is making me drool.

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almost 3 years ago Sagegreen

Thanks, nannydeb!

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almost 3 years ago chefJesuslover4ever

This sounds and looks like an awesome recipe. I would have to agree that adding lime and tequila instead of the mayo would be an interesting and intriguing alternative. I can't wait to try this recipe with my friends & family.

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almost 3 years ago Sagegreen

Many thanks!

Lorigoldsby

almost 3 years ago lorigoldsby

PS your caper berries are beautiful! Did u buy them pickled?

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almost 3 years ago Sagegreen

Thanks, lori. Yes, I bought the caper berries pickled at Whole Foods. Love your panini!

Lorigoldsby

almost 3 years ago lorigoldsby

You are so very clever!! I haven't fried with grape seed oil so I'm glad to know it has a higher smoking point....will definitely try it.

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almost 3 years ago TiggyBee

Really beautiful Sagegreen! Your flavors are just lovely here...

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almost 3 years ago Sagegreen

Thanks, TiggyBee!

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

You can't hear me clapping, SageGreen, but I LOVE your new name for this. And it DOES sound amazingly good. I never thought otherwise!

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almost 3 years ago Sagegreen

And I owe the new name to you and boulangere! Thanks!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats a great name, very clever.

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almost 3 years ago Sagegreen

Thanks, sdebrango; I love the new name, too!

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almost 3 years ago singing_baker

Wow this looks great. Everyone thinks lemon when they think of crab cakes but the lime takes it to a new level. can't wait to try!

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almost 3 years ago Sagegreen

Thanks, singing_baker! Whatever we call this, it does taste very nice.

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almost 3 years ago lapadia

Mouthwatering photo, love the flavors you have going on with the lime!

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almost 3 years ago Sagegreen

Thanks, lapadia.

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

You are really going to town with these recipes! So inspired! For me, though, all these different flavored mayonnaises are not Aïoli. They are flavored mayos, and I love them, But when they get so far afield from the original, they aren't aïoli any more. And I don't understand the need to call them that. I've been teaching Provençal cooking for many years, and visiting there, and I've never seen any aïoli with all these other flavors. They would, for instance, call your dressing "Tequila Lime Mayonnaise."

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almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

In culinary school we were required to learn classic techniques for everything under the sun. At the same time, one of my favorite chefs was fond of saying that the box was invented so one could think outside it.

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

Of course, think outside the box, but call the Tequila Lime dressing a Mayo, because it isn't Aïoli at that point. Or am I nuts?

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almost 3 years ago Sagegreen

Thanks, ChefJune. You bring up a good point. The line between aioli and mayo you first raised with the oil content. I actually do like all olive oil. It was a surprise to me to see how much I love adding grapeseed oil. I guess this contest has really inspired to explore some new flavors with my unexpectedly free weekend with company who will be arriving later. And I confess I have thoroughly enjoyed the whole weekend thanks in large measure to this great site! I have not felt alone for a second! Would you also call the old bay and preserved lemon recipes just flavored mayos? By adding garlic does mayo come closer to aioli, especially if you don't add mustard? Whatever we call them, this is a great prompt for a recipe contest. I'll leave the classifications to the professionals and experiment happily in any case!

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almost 3 years ago Sagegreen

OK, seriously, I was just going to make myself a margarita and relax for the evening, but the bottom of the blender was not fastened tightly enough,and instead the drink I had to mop up from the counter...maybe a sign not to have a drink at all...so instead, it is time for a giggle: Check out my new name for this recipe.

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almost 3 years ago Sagegreen

You can't see me smiling, but I am! (:

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almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

best laid plans . . . .

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almost 3 years ago ellenl

Your recipes are always wonderful and this one makes my mouth water and stomch growl as well.

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almost 3 years ago Sagegreen

Aw, thanks, ellenl. The trick to good crab cakes is more crab and less bread crumb. They do make a great snack. I made half this recipe and it might double as dinner.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Absolutely gorgeous, I LOVE this recipe. Everything looks so good. I have never fried with grapeseed oil. I have to try this.

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almost 3 years ago Sagegreen

Thanks, sdebrango. I almost didn't make this today, but had the time. Grapeseed oil is clean and has a high smoke point. My son joined the canola oil ban, so I use grapeseed a lot!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Good to know, curious why the canola oil ban?

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almost 3 years ago Sagegreen

You can google canola oil and controversy to read the debate. Some contend that canola is not healthy, especially for cooking. The crabbycook also raised the issue this morning on the aioli blog here. I sure hope it is not true since I still do use canola.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh my I use canola oil all the time. Going to google right now, Have to see what the alternatives are besides grape seed oil, what about safflower, peanut, regular vegetable oil. Yikes!

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almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've been checking back often ever since you threatened to put together something with tequila and lime. You have outdone yourself, madam.

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almost 3 years ago Sagegreen

Thanks, boulangere. Well, with my company not arriving until midweek, I suddenly had more time to deliver on my threat. But I almost bowed out after the salmon. Now I have to go walk for a few hours before my week of wall to wall meetings sitting in a conference room begins!

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almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Have you (a)prepared and (b) eaten all your creations today?!?!?

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almost 3 years ago Sagegreen

Today was the salmon and crab cakes!

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almost 3 years ago Sagegreen

But I only made quarter and half recipes!