Photographer: Deborah Whitlaw Llewellyn
Makes 4 appetizer servings

Top mini crab cakes with homemade lime aïoli and sliced chives for an eye-catching and delicious appetizer

How to Make It

Step 1

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

Step 2

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

Step 3

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.