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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
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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Crabcakes:

  • 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 pepper¬†
  • 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

Cooking Process:

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

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