Easy Crab Cakes with Sriracha Aioli
Crab cakes are a classic seafood favorite, beloved for their crispy exterior, tender interior, and the sweet, delicate flavor of crab meat. But when paired with a zesty, creamy Sriracha aioli, they become an absolute showstopper. This recipe for Easy Crab Cakes with Sriracha Aioli is perfect for anyone looking to create a restaurant-quality dish at home without the hassle. Whether you’re hosting a dinner party or simply treating yourself to something special, these crab cakes are sure to impress.
Why You’ll Love This Recipe
- Simple and Quick: With minimal prep time and easy-to-find ingredients, this recipe is perfect for weeknights or last-minute entertaining.
- Versatile: Serve them as an appetizer, main course, or even as a fancy sandwich filling.
- Flavor-Packed: The combination of tender crab cakes and spicy, tangy Sriracha aioli is a match made in culinary heaven.
Ingredients (Makes 6-8 crab cakes)
For the Crab Cakes:
- 1 lb lump crab meat, fresh or canned (drained and picked through for shells)
- 1/2 cup panko breadcrumbs (plus extra for coating)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup finely chopped red bell pepper
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and black pepper, to taste
- 2-3 tablespoons olive oil or butter (for frying)
For the Sriracha Aioli:
- 1/2 cup mayonnaise
- 1-2 tablespoons Sriracha sauce (adjust to taste)
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon honey or maple syrup (optional, for balance)
Instructions
Step 1: Prepare the Crab Cakes
- In a large mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, red bell pepper, green onions, parsley, Old Bay seasoning, salt, and black pepper. Gently mix until just combined—be careful not to overwork the mixture, as you want to keep the crab meat in chunks.
- Shape the mixture into 6-8 patties, depending on your preferred size. Place them on a plate or baking sheet and refrigerate for at least 15-20 minutes. This helps the crab cakes hold their shape while cooking.
Step 2: Make the Sriracha Aioli
- In a small bowl, whisk together the mayonnaise, Sriracha sauce, lemon juice, minced garlic, and honey (if using). Taste and adjust the Sriracha level to your preference. Cover and refrigerate until ready to serve.
Step 3: Cook the Crab Cakes
- Heat the olive oil or butter in a large skillet over medium heat.
- Lightly coat each crab cake with additional panko breadcrumbs for extra crispiness.
- Carefully place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through. Avoid overcrowding the pan—cook in batches if necessary.
Step 4: Serve and Enjoy
- Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
- Serve warm with a generous dollop of Sriracha aioli on top or on the side for dipping. Garnish with extra chopped parsley or a lemon wedge for a fresh touch.
Tips for Success
- Crab Meat: Use high-quality lump crab meat for the best texture and flavor. If using canned crab, make sure to drain it well.
- Binding: If the mixture feels too wet, add a bit more panko breadcrumbs. If it’s too dry, add a touch more mayonnaise.
- Frying: For a healthier option, you can bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Make Ahead: You can prepare the crab cake mixture and shape the patties a day in advance. Keep them covered in the fridge until ready to cook.
Serving Suggestions
- Appetizer: Serve mini crab cakes as a party appetizer with the Sriracha aioli for dipping.
- Main Course: Pair with a fresh green salad, roasted vegetables, or a side of coleslaw for a complete meal.
- Sandwich: Place a crab cake on a toasted brioche bun with lettuce, tomato, and extra aioli for a decadent sandwich.
Final Thoughts
These Easy Crab Cakes with Sriracha Aioli are a testament to how simple ingredients can come together to create something extraordinary. The crispy, golden crab cakes paired with the creamy, spicy aioli are a flavor explosion that will have everyone asking for seconds. Whether you’re a seafood lover or just looking to try something new, this recipe is a must-try. So, roll up your sleeves, grab a skillet, and get ready to enjoy a taste of the coast right at home. Bon appétit! 🦀
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