Gluten Free Mini Crab Cakes w/ Lime and Cilantro Aioli Recipe

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