Tequila Lime "maioli" with Golden Panko Crab Cakes


This recipe with tequila and lime takes its prompt from my swordfish recipes. I thought I would experiment with this idea for this contest. You can still have plenty of this dressing for dipping, while adding some into the crab cake recipe itself. Before I have only made crab cakes with plain mayo; the garlic certainly enriches the flavors. If you add more tequila, you will thin the dressing further, maybe too much, so hold back on the tequila splash to keep this thick enough....and then have a drink with the finished product!

What you will need

1 farm fresh egg yolk, room temperature

2/3 cup grapeseed oil or equivalent

1 tablespoon cider or lime vinegar

1 smashed peeled clove of garlic or 1-2 tsp. finely minced green garlic if available

1/3 cup olive oil

1-2 teaspoons fresh lime zest

1 caper berry finely minced

pinch of sea salt

1-3 tsp. tequila (Reposado preferred)

1 tablespoon finely minced herbs (parsley, chives) optional

pinch of aleppo pepper, if desired

8 ounces lump crab meat (wild caught if possible)

1/8 cup plus 2 tbl. of the aioli-inspired dressing

1 small egg, slightly beaten

1 teaspoon Dijon mustard

1/8 cup chopped red onions

1/8 cup chopped chives (or ramps)

3 caper berries, finely chopped

small handful of chopped parsley

2 teaspoons lime zest

1/2 teaspoon or more aleppo pepper

1/4 cup seasoned panko

3/4 cup panko in a flat dish

grapeseed oil for frying

caper berries, fresh herbs, and lime wedges for garnish


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