Golden Lime Red Crabcakes

• 8 ounces premium lump crabmeat, no shells, broken up
• 1/3 cup panko
• 1 farmfresh free-range egg
• 1/3 cup chopped pickled peppadew
• 1/3 cup finely chopped red onion
• 1/4 cup mayo or aioli
• 1 teaspoon roasted garlic, squeezed from cloves
• juice from 1 fresh lime
• zest from 1/2 lime
• 1 teaspoon sea salt, to taste
• 1 teaspoon dried mustard seeds, finely ground up
• 1/2 teaspoon aleppo pepper (or more, to taste)
• 2 tablespoons chopped chives and Italian parsley
• @1/4-1/3 cups grapeseed or canola oil for frying

1. Mix all the ingredients save the the frying oil gently together. Form a dozen patties out of the mixture for an entree or form 24 patties for hors d'oeuvres.
2. Heat the oil until it sizzles in a large heavy frying pan. Cook the patties 3-4 minutes on one side until golden brown. Turn over and cook for 3-5 minutes until golden brown on both sides. Drain on paper towels. Serve with a garlic-lime aioli or garlic-lime mayonnaise and lime wedges. Add some peppadew to your sauce for both color and flavor.

lump crabmeat, egg, peppadew, red onion, mayo, garlic, fresh lime, zest from, salt, mustard seeds, aleppo pepper, chives

Taken from food52.com/recipes/14753-golden-lime-red-crabcakes (may not work)