Golden lime red crabcakes

By • October 16, 2011 • 7 Comments



Author Notes: Making crabcakes is a lot like making latkes, except much simpler. But you do need premium crabmeat to make these wonderful. I am sorry that crab is not kosher. For those people who enjoy crab. this is a perky recipe I have enjoyed creating. The spiciness of the peppadew and aleppo contrast well with the brightness of the lime. Sagegreen

Serves 4

  • 8 ounces premium lump crabmeat, no shells, broken up
  • 1/3 cup panko
  • 1 farmfresh free-range egg
  • 1/3 cup chopped pickled peppadew
  • 1/3 cup finely chopped red onion
  • 1/4 cup mayo or aioli
  • 1 teaspoon roasted garlic, squeezed from cloves
  • juice from 1 fresh lime
  • zest from 1/2 lime
  • 1 teaspoon sea salt, to taste
  • 1 teaspoon dried mustard seeds, finely ground up
  • 1/2 teaspoon aleppo pepper (or more, to taste)
  • 2 tablespoons chopped chives and Italian parsley
  • @1/4-1/3 cups grapeseed or canola oil for frying
  1. Mix all the ingredients save the the frying oil gently together. Form a dozen patties out of the mixture for an entree or form 24 patties for hors d'oeuvres.
  2. Heat the oil until it sizzles in a large heavy frying pan. Cook the patties 3-4 minutes on one side until golden brown. Turn over and cook for 3-5 minutes until golden brown on both sides. Drain on paper towels. Serve with a garlic-lime aioli or garlic-lime mayonnaise and lime wedges. Add some peppadew to your sauce for both color and flavor.

Comments (7) Questions (0)

Default-small
Default-small
3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yum!

Dsc_0675-x2a

over 2 years ago Sagegreen

Thanks, sdebrango. I missed this comment earlier!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love the peppadew here, and all that lovely lime. I'm not seeing the aleppo . . . .

Dsc_0675-x2a

over 2 years ago Sagegreen

Thanks, boulangere!

Nog

almost 3 years ago Niknud

These are a far cry from the stodgy old crab cakes that my husband loves. Have a can of crab meat in my fridge as we speak. Insipration for a weeknight dinner!

Dsc_0675-x2a

almost 3 years ago Sagegreen

You are welcome, sdebrango! The peppadew adds a great zing.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this! I always use red bell pepper in my crabcakes never thought of peppadew love them, this is great. The lime is a wonderful addition.