Crab & Pea Cakes with Sesame-Ginger Aioli
Coarsely chop peas and transfer to a large bowl. Add crab and scallions and toss to combine. Stir in panko. Whisk egg, 2 tablespoons sour cream, 1/2 teaspoon ginger and salt in a small bowl. Pour over the crab mixture and stir to combine. Form into 18 cakes, about 1 generous tablespoon each.Advertisement
Whisk the remaining 1/4 cup sour cream and 1/2 teaspoon ginger with mayonnaise, sesame oil, rice vinegar and cayenne in a bowl until well combined.
Heat 2 tablespoons avocado oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add half the crab cakes. Cook until browned, 2 to 3 minutes per side. Transfer to a serving platter. Repeat with the remaining 2 tablespoons oil and remaining crab cakes.
Serve the crab cakes with the aioli and garnish with scallions, if desired.
To make ahead: Prepare through Step 2; refrigerate crab mixture and aioli separately for up to 1 day.
1/2 lean meat, 1 fat