INGREDIENTS
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Mini Crab Cakes
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8 ounces Cream Cheese – room temperature
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1 egg
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2 tablespoons good quality mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon Worcestershire sauce
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2 teaspoon Old Bay Seasoning
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1 medium shallot – finely minced
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2 jalapeno peppers – ribs and seeds removed, finely diced
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Zest on 1 lime – finely grated
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1 pound fresh or canned lump crab meat – picked over for cartilage
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3 tablespoons pecans – finely chopped
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Lime & Cilantro Aioli
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½ cup good quality mayonnaise
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Zest of ½ lime – finely grated
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Juice of ½ lime
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1 tablespoon cilantro, leaves only – finely chopped (about 6 sprigs)
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