Maine Crab Cakes with Lime Aïoli

Yield: Makes 4 appetizer servings

Ingredients

• 1/2  pound  lump crabmeat, drained
• 3/4  cup  panko (Japanese breadcrumbs), divided
• 2  tablespoons  fine, dry breadcrumbs
• 2  tablespoons  sliced green onion
• 1  tablespoon  finely chopped fresh flat-leaf parsley
• 1 1/2  teaspoons  finely chopped fresh tarragon
• 1 1/2  teaspoons  finely chopped fresh cilantro
• 1/4  teaspoon  smoked paprika
• 1/8  to 1/4 teaspoon ground red pepper
• 1/8  teaspoon  kosher salt
• 1  large egg white, lightly beaten
• 3  tablespoons  heavy cream
• 2  tablespoons  mayonnaise
• 1  tablespoon  canola oil
• Lime Aïoli
• Chives

Preparation

Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.

Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.