Description
Delicious and easy crab cakes paired with a spicy Sriracha aioli make for a perfect appetizer or main course. Packed with flavor and ready in no time, these crab cakes are sure to impress.
Ingredients
For the Crab Cakes:
1 lb crab meat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg, beaten
2 green onions, finely chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
2 tablespoons vegetable oil for frying
For the Sriracha Aioli:
1/2 cup mayonnaise
1–2 tablespoons Sriracha sauce
1 teaspoon lime juice
Salt to taste
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
- Form the Crab Cakes: Shape the mixture into 8-10 patties. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
- Make the Sriracha Aioli: In a small bowl, whisk together the mayonnaise, Sriracha sauce, lime juice, and salt. Adjust the Sriracha amount to your desired level of spiciness. Set aside.
- Cook the Crab Cakes: Heat the vegetable oil in a large skillet over medium heat. Fry the crab cakes for about 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the crab cakes hot with a side of Sriracha aioli for dipping. Garnish with extra green onions or a wedge of lime if desired.
Notes
Fresh Crab Meat: For the best flavor, use fresh lump crab meat. If using canned, make sure to drain it well.
Chill Time: Don’t skip the refrigeration step; it helps the crab cakes hold their shape while frying.
Gentle Mixing: Mix the ingredients gently to avoid breaking up the crab meat too much.
Healthier Option: To make the crab cakes healthier, bake them at 400°F (200°C) for 12-15 minutes, flipping halfway through.
Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet over low to medium heat.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8-10 crab cakes
