Crab Cakes with Cranberry Lime Aioli
Create flavorful prawn cakes with a creamy aioli dipping sauce, packed with mustard and cranberries. Perfect for a tasty appetizer or light meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.uscranberries.com.
Cooking tools:
- Food processor
- Immersion blender
- Garlic press
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Microplane
- Stove
- Refrigerator
- Paper towel
Ingredients
- ½ lb. cooked crabmeat or shrimp without shell
- 2 tsp. Dijon mustard
- 1 T mayonnaise
- 1 egg (M), beaten
- 1 pinch of grated zest from 1 organic lime
- 3 T breadcrumbs
- 1 small bunch of chives
- 4 T oil for frying
- 2 T dried cranberries
- Salt
- pepper
- 1 egg yolk (M)
- Juice from 1 lime
- ¼ cup oil
- 2-3 cloves of garlic
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