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
premium lump crabmeat, no shells, broken up
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.