Crab Cakes with Sriracha Aioli
Recipe type: Appetizer, Entree
Serves: 6 people
Loaded with backfin lump crab meat, these Crab Cakes with Sriracha Aioli and a squeeze of lemon are a summertime favorite!
  • 1 pound backfin lump crabmeat
  • 1 cup panko
  • salt
  • ¼ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 large egg, beaten
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon sriracha
  • ¼ cup canola oil
  • 1 lemon, cut into wedges
  • 2 tablespoons fresh chives, finely chopped
  • ½ cup mayonnaise
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sriracha
  • pinch of cayenne
  1. In a medium bowl pick through the crabmeat, removing any shell. Add the panko and a generous pinch of salt. Gently combine.
  2. In a small bowl, combine the mayonnaise, dijon mustard, egg, Worcestershire sauce, and sriracha. Add this mixture to the bowl containing the crabmeat and panko. Combine well, cover, and refrigerate for at least an hour.
  3. Scoop the crab mixture into a 3 inch ring mold, 1 inch thick, loosely packed. If you do not have a ring mold, just use your hands to loosely form 6 patties – again, 1 inch thick. Using a spatula, transfer the crab cakes to a plate or cutting board.
  4. In a large skillet, heat the oil over medium-high heat until shimmering. Working in batches, cook the crab cakes approximately 3 minutes per side, until golden brown. When flipping the crab cakes, use a second spatula if needed to assist in turning.
  5. While the crab cakes are cooking, combine the sriracha aioli ingredients in a small bowl.
  6. Garnish the crab cakes with fresh chives and serve with the sriracha aioli and a fresh lemon wedge. Enjoy!
Nutrition Information
Serving size: 6
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