Crunchy Crab Cakes w/ sweet potato fries

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Ingredients

  • 1 (16-oz.) package fresh lump crabmeat, drained
  • 4 large lemons, divided
  • 1 (4-oz.) jar diced pimiento, well drained
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 2 teaspoons Dijon mustard
  • 1 cup panko (Japanese breadcrumbs), divided
  • 1/4 cup canola oil

Preparation

1. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
2. Shape mixture into patties. Dredge patties in remaining 1/2 cup breadcrumbs.3. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

Cilantro Lime Mayo

Ingredients

  • 1 1/2 cups canola oil
  • 2 tablespoons extra-virgin olive oil
  • 2 large eggs
  • 2 tablespoons finely chopped cilantro
  • Coarse salt
  • Juice of 1 lime

Directions

  1. Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
  2. With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.
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