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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


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.


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


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