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Crab-Cake-with-Sriracha-Aioli-Recipe

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3.60 from 5 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!
Posted By: Deirdre K Todd
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine American, Hawaiian
Calories 2209 kcal

Ingredients
  

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: 2209kcalCarbohydrates: 206gProtein: 130gFat: 92gSaturated Fat: 17gPolyunsaturated Fat: 46gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 609mgSodium: 9195mgPotassium: 1837mgFiber: 13gSugar: 29gVitamin A: 2552IUVitamin B1: 3mgVitamin B5: 5mgVitamin C: 99mgCalcium: 744mgIron: 17mg
Keyword crab, cake, aioli, sriracha, Deirdre Seafood recipes, seafood recipes, crab cake, sriracha aioli, appetizer, salad, spinach, hearty salad, zesty
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