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
Ingredients
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8 ounces
premium lump crabmeat, no shells, broken up
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1/3 cup
panko
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1
farmfresh free-range egg
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1/3 cup
chopped pickled peppadew
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1/3 cup
finely chopped red onion
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1/4 cup
mayo or aioli
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1 teaspoon
roasted garlic, squeezed from cloves
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juice from 1 fresh lime
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zest from 1/2 lime
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1 teaspoon
sea salt, to taste
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1 teaspoon
dried mustard seeds, finely ground up
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1/2 teaspoon
aleppo pepper (or more, to taste)
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2 tablespoons
chopped chives and Italian parsley
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@1/4-1/3 cups
grapeseed or canola oil for frying
Directions
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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.
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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.
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