Plain Chicken

Classic Crab Cakes with Spicy Lime Mayo

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¼ cup [60 ml] mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tbsp [15 ml] Dijon mustard
2 tsp [10 ml] fresh lime juice
½ tsp [2.5 ml] smoked paprika
½ tsp [2.5 ml] ground ginger
¼ tsp [1.25 ml] cayenne pepper
1 lb [454 g] fresh lump crabmeat, picked over (or good-quality frozen crabmeat, thawed and squeezed of excess water)
1 ¼ cup [310 ml] panko (Japanese breadcrumbs), divided
1 tbsp [15 ml] thinly sliced chives
¼ tsp [1.25 ml] kosher salt
Freshly ground black pepper
1 head Boston or Bibb lettuce
2 tbsp [30 ml] vegetable oil
½ cup [125 ml] store-bought mayo (I use low-fat Hellmann’s)
½ tsp [2.5 ml] finely grated lime zest (from about ½ lime)
2 tsp [10 ml] freshly squeezed lime juice (from about ½ lime)
½ tsp [2.5 ml] Sriracha sauce (or your favorite spicy sauce)