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
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, Salad
Cuisine American, Hawaiian
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 pepperĀ
- 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
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.
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