Asian Crab Cakes with Lime Aïoli

ASIAN CRAB CAKES WITH LIME AÏOLI

With New Year's Eve just around the corner, I thought I would share with you my recipe for Asian Crab Cakes with Lime Aioli. It is a delicious dish that all those New Year's Eve party guests are sure to enjoy.

Makes about 1 dozen

12	ounces lump crabmeat, picked over for cartilage
1½	cups Panko breadcrumbs
1	cup, plus 2 tablespoons prepared mayonnaise
2	large eggs, lightly beaten
2	scallions, trimmed and thinly sliced
¼ – 1	small red chili pepper, ribs and seeds removed and minced (optional)
2	teaspoons fish sauce
1	teaspoon toasted sesame oil
½	teaspoon fresh ginger, peeled and minced
	Grated zest and juice of 1 lime
	Kosher salt and freshly ground black pepper
	Canola oil, for frying
1	clove garlic, peeled and minced

Flake the crabmeat into a mixing bowl, and combine with ½ cup of Panko and 2 tablespoons of mayonnaise. Stir in the eggs, 1 of the scallions, chili pepper, fish sauce, sesame oil, ginger, and lime zest. Season the mixture with ¼ teaspoon black pepper, and stir to thoroughly combine. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Place the remaining 1 cup of Panko in a shallow baking dish. Form the chilled crabmeat mixture into ½-inch thick crab cakes using about 2 tablespoons of the mixture for each cake. Dredge the crab cakes in the Panko, coating on all sides in a thin breading of Panko.

Heat the canola oil in a large skillet set over medium heat until hot, but not smoking. Working in batches if necessary, arrange the prepared crab cakes in the skillet and cook, flipping halfway through, until the crab cakes are golden brown and cooked through, about 1½ minutes per side. Remove the finished crab cakes from the skillet and drain on a paper towel-lined baking sheet.

In a small mixing bowl, stir the remaining 1 cup of mayonnaise together with the remaining scallion, lime juice, and minced garlic. Season to taste with salt and black pepper. Serve this lime aïoli with the warm crab cakes.