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    Crab Cake w/Sriracha Aioli

    Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!

    Crab-Cake-with-Sriracha-Aioli-Recipe
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    4.67 from 3 votes

    Crab Cake w/Sriracha Aioli

    Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!
    Prep Time10 mins
    Active Time10 mins
    Total Time20 mins
    Course: Appetizer, Salad
    Cuisine: American, Hawaiian
    Keyword: crab, cake, aioli, sriracha, Deirdre Seafood recipes, seafood recipes, crab cake, sriracha aioli, appetizer, salad, spinach, hearty salad, zesty
    Calories: 2209kj
    Author: Deirdre K Todd

    Materials

    Crab Cakes:

    • 1 lb. lump crabmeat
    • 2 large eggs
    • 1/4 cup mayonnaise
    • 1/2 small red bell pepper , seeded, minced
    • 1 tsp. dry mustard
    • 1 tsp. Worcestershire sauce
    • 1 tsp. lemon juice
    • 1/2 tsp. salt
    • 1/4 tsp. white pepper 
    • 1/4 tsp. cayenne pepper
    • 1 c. panko or breadcrumbs
    • Extra panko, for coating
    • Oil, for frying

    Sriracha Aioli:

    • 1 c. mayonnaise
    • 1 TB lemon juice
    • 1 TB sriracha sauce

    Instructions

    • In a mixing bowl; combine aioli ingredients well.
    • Transfer into a squirt bottle; refrigerate until ready for service.
    • In a mixing bowl; combine all ingredients well. Shape into 2 1/2-inch patties.
    • In a skillet over medium heat; brown patties on both sides.
    • Drain on paper towels. Serve with aioli.

    Variation:

    • Serve crab cakes on a bed of baby spinach and tomato wedges for a quick salad.

    Nutrition

    Calories: 2209kj | Carbohydrates: 206g | Protein: 130g | Fat: 92g | Saturated Fat: 17g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 609mg | Sodium: 9195mg | Potassium: 1837mg | Fiber: 13g | Sugar: 29g | Vitamin A: 2552IU | Vitamin B1: 3mg | Vitamin B5: 5mg | Vitamin C: 99mg | Calcium: 744mg | Iron: 17mg

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