3/4cuppankodivided in half - or crispy, crushed crackers such as Mary’s, Ryvita, Wasa crisps …
1 1/2teaspoonsfresh tarragonminced
1 1/2teaspoonsfresh cilantrominced
1/4teaspoonground red pepper
1/2teaspoonfresh ground black pepper
1large egg whitelightly beaten
1tablespooncanola oilplus 1 more for cooking
lemon aioli for topping
6teaspoonschivesminced for topping
Ingredients for the lemon aioli
4large basil leavesminced
2tablespoonsfresh lemon juice
1tablespoonhot pepper jelly
1/8teaspoonfresh ground black pepper
Break and flake any large lumps of crabmeat and place in a large bowl. Combine with the panko, bread crumbs, green onion, parsley, tarragon, cilantro, paprika, red and black pepper and salt and mix well. With your hands, quickly mix in the egg white, mayonnaise and oil until well mixed.
Take 2 tablespoons of the crab mixture and roll into a ball. Place the ball on the wax paper and pull up a corner over the top. Using the paper, press into a patty then carefully dredge it in the remaining panko crumbs.
Heat a large skillet over medium high heat until hot, add a drizzle of oil and coat the skillet. Add the crab cakes and cook approximately two minutes on each side and golden brown. Garnish with lemon wedges, aioli and chives or dill fronds.
To make the lemon aioli
Process all ingredients in a food processor until smooth and creamy. Chill in the refrigerator for at least one hour before serving.
* For a calorie-wise choice, substitute plain Greek yogurt for the sour cream.
**Although I used a microplane to zest a lemon, I'm dying to try this with lemon basil. This is a variety of basil that has a built in lemony taste. I do believe I'll try to source some seeds or leaves and incorporate those into some recipes really soon!
Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.