Crab Cakes With Key Lime Mayonnaise

 

Crab Cakes With Key Lime Mayonnaise

Ingredients

3/4 cup finely crushed saltine cracker crumbs (from about 20 crackers)

1/4 cup finely chopped red bell pepper (from 1 small pepper)

1/4 cup finely chopped scallions (from 2 scallions), plus more for garnish

2 large egg yolks

3/4 tsp. kosher salt

1/2 tsp. Old Bay seasoning

1/2 tsp. Worcestershire sauce

1/4 cup, plus 1/3 cup mayonnaise, divided

1 lb. fresh lump crabmeat, drained and picked over

1/2 tsp. Key lime zest plus 1 Tbsp. juice (from 1 Key lime)

2 Tbsp. unsalted butter

Mango Salsa

Mixed greens (optional)

Key lime slices, for garnish (optional)

Directions

Form Crab Cakes:

Stir together cracker crumbs, bell pepper, scallions, egg yolks, salt, Old Bay, Worcestershire, and 1/4 cup of the mayonnaise in medium bowl until combined. Gently fold in crab until combined. Form crab mixture into 4 (3- to 3 1/2-inch-wide) patties.

Make Key Lime Mayonnaise:

Whisk together lime zest and juice with remaining 1/3 cup mayonnaise in a small bowl until combined. Set aside.

Cook Crab Cakes:

Heat butter in a large cast-iron skillet over medium-high until foamy. Add crab cakes to pan; cook until golden brown and cooked through, 3 to 5 minutes per side, adjusting heat as needed to prevent overbrowning. Remove from heat.

Garnish and serve:

Serve crab cakes with Mango Salsa, mayo, and mixed greens, if desired. Garnish with scallions and Key lime slices, if desired.