Craving a delicious seafood dish that’s easy to make and sure to impress? Look no further than these Easy Crab Cakes with Sriracha Aioli. Perfect for a quick weeknight dinner or a fancy appetizer, these crab cakes are packed with flavor and pair perfectly with the spicy kick of Sriracha aioli. Let’s dive into the recipe!
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, ensuring the crab meat remains chunky for texture.
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. This helps them firm up and hold together during cooking.
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.
Serving Tips:
Presentation: Arrange the crab cakes on a platter or individual plates with a dollop of Sriracha aioli on top for a visually appealing presentation.
Garnish: Sprinkle with freshly chopped green onions or serve with a wedge of lime on the side to enhance flavors and add freshness.
Side Dishes: Serve alongside a fresh green salad, steamed vegetables, or crispy fries for a well-rounded meal.
Dipping Sauce: Offer extra Sriracha aioli on the side for those who enjoy an extra kick of spice.
Wine Pairing: Pair with a crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay to complement the seafood flavors.
Storage Tips:
Refrigeration: Store any leftover crab cakes in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best taste and texture.
Reheating: To reheat, gently warm the crab cakes in a skillet over low to medium heat until heated through. Avoid overheating to prevent them from becoming dry.
Freezing: While crab cakes can be frozen, they are best enjoyed fresh. If freezing, place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag. Use within 1-2 months for optimal quality.
Aioli Storage: Store any leftover Sriracha aioli in a sealed container in the refrigerator. It should be consumed within 3-4 days. Stir well before serving.
Thawing Frozen Crab Cakes: Thaw frozen crab cakes overnight in the refrigerator before reheating. This helps maintain their texture and flavor.
Related Recipes:
FAQs:
Can I use imitation crab meat instead of real crab meat?
While real crab meat provides the best flavor and texture, you can use imitation crab meat as a substitute. Keep in mind that the taste and texture may differ slightly. Be sure to chop the imitation crab meat into small pieces for a more authentic crab cake experience.
How can I make these crab cakes healthier?
For a healthier version, you can bake the crab cakes instead of frying them. Preheat your oven to 400°F (200°C) and bake the crab cakes on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through. You can also use whole wheat breadcrumbs and reduce the amount of mayonnaise in the recipe.
Can I prepare the crab cake mixture ahead of time?
Yes, you can prepare the crab cake mixture ahead of time. Mix all the ingredients and shape the patties, then cover and refrigerate for up to 24 hours before cooking. This makes it a convenient option for meal prepping or entertaining guests.
What can I serve with crab cakes for a complete meal?
Crab cakes pair well with a variety of side dishes. Some popular options include a fresh green salad, coleslaw, roasted vegetables, or a light pasta dish. For a more indulgent meal, you can serve them with garlic mashed potatoes or a creamy risotto. A glass of chilled white wine or a light beer also complements the flavors nicely.
Conclusion:
These Easy Crab Cakes with Sriracha Aioli are a fantastic addition to any meal. Whether you’re hosting a dinner party or just enjoying a cozy night in, this recipe is sure to be a hit. The combination of tender crab cakes with the zesty aioli will leave everyone asking for seconds.
Enjoy your cooking and dining experience with this delightful seafood treat!
📖 Recipe:
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Easy Crab Cakes with Sriracha Aioli
- Total Time: 58 minutes (including refrigeration)
- Yield: 8-10 crab cakes
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
