Mini Crab Cakes with Lime Chive Mayonnaise

Step 1

In a blender, combine the egg yolks, salt, sugar cayenne pepper and lime zest on medium high speed until thick and pale in color.

Step 2

With the blender still on, through the hole in the lid, add the oil alternately with lime juice in three parts, adding the oil very slowly in a thin continuous stream.

Step 3

This will produce a thick mayonnaise. Fold in two tablespoons chopped garlic chives by hand at the end.

Step 4

Refrigerate immediately until ready to serve.

Step 5

Toss all of the ingredients together well. This does produce quite a loose mixture which takes a bit of a gentle touch to form into cakes.

Step 6

Form into cakes by hand to whatever size you prefer. (Small cakes make great hors d’oeuvres). Roll the cakes in the second cup of Ritz cracker crumbs you prepared earlier.

Step 7

Place the prepared crab cakes on a parchment lined try until ready to fry.

Step 8

Heat ½ inch canola oil over medium low flame in the bottom of a heavy skillet and fry until golden brown on both sides.

Step 9

Drain on paper towels and serve immediately with the homemade mayonnaise.