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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
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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