Best Key Lime Aioli Recipes

Crab Cakes with Key Lime Aioli Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 26

* Key Lime Aioli:
1 * 1 cup mayonnaise
1/4 * 1/4 cup key lime juice
1 * 1 tsp minced fresh garlic
1/4 * 1/4 tsp anchovy paste
2 * 2 tsp dry mustard
2 * 2 tbsp fresh parsley
2 * 2 Tbsp fresh dill
1 * 1 tsp sea salt
1 * 1 tsp freshly ground pepper
* Cover and refridgerate at least 2 hours
* Crab Cake:
1 * 1 cup bread crumbs + extra for coating
1 * 1 lb cooked lump crab
1 * 1 tsp dry mustard
1 * 1 egg, lightly beaten
1 * 1 tsp minced garlic
1/2 * 1/2 cup finely diced green pepper
1 * 1 tsp Jamacian jerk seasoning
3 * 3 Tbsp key lime juice
1/3 * 1/3 cup mayonnaise
* Olive oil for frying
1 * 1 small onion, chopped fine
1 * 1 tsp freshly ground Pepper
1 * 1 tsp sea salt
* Fresh lemon wedges (2 lemons)

Steps:

Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.

Key Lime Aioli image

Provided by barbara lentz

Time 5m

Number Of Ingredients 8

Steps:

1. In a food processor add the egg yolks, basil and garlic. Turn the processor on and drizzle in the olive oil and process until smooth
2. Pour into a bowl and whisk in the salt, white pepper, Key lime juice and mayo

Crab Cakes with Key Lime Aioli Recipe image

Provided by Texaschef11

Number Of Ingredients 26

* Key Lime Aioli:
1 * 1 cup mayonnaise
1/4 * 1/4 cup key lime juice
1 * 1 tsp minced fresh garlic
1/4 * 1/4 tsp anchovy paste
2 * 2 tsp dry mustard
2 * 2 tbsp fresh parsley
2 * 2 Tbsp fresh dill
1 * 1 tsp sea salt
1 * 1 tsp freshly ground pepper
* Cover and refridgerate at least 2 hours
* Crab Cake:
1 * 1 cup bread crumbs + extra for coating
1 * 1 lb cooked lump crab
1 * 1 tsp dry mustard
1 * 1 egg, lightly beaten
1 * 1 tsp minced garlic
1/2 * 1/2 cup finely diced green pepper
1 * 1 tsp Jamacian jerk seasoning
3 * 3 Tbsp key lime juice
1/3 * 1/3 cup mayonnaise
* Olive oil for frying
1 * 1 small onion, chopped fine
1 * 1 tsp freshly ground Pepper
1 * 1 tsp sea salt
* Fresh lemon wedges (2 lemons)

Steps:

Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.