Easy Crab Cakes with Sriracha Aioli

Why You’ll Love This Recipe

This recipe is a fan favorite for several reasons. The crab cakes are made with tender, succulent crab meat, seasoned to perfection with a mix of spices that enhance the natural flavor. The homemade Sriracha aioli is creamy with a spicy kick, complementing the savory crab cakes in a way that’s simply irresistible. Plus, these crab cakes are easy to prepare and require only a few ingredients that you likely already have in your kitchen. Whether you’re serving them as an appetizer, side dish, or main course, they’ll be a hit at any meal!

Ingredients

• 1 lb fresh lump crab meat, drained and picked through for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons Dijon mustard
• 2 tablespoons finely chopped parsley
• 1 tablespoon Old Bay seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter, for frying

Sriracha Aioli:

• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce (adjust based on spice preference)
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, salt, and pepper. Gently mix everything together until well combined. Be careful not to break up the crab meat too much.

2. Form the mixture into small patties, about 3 inches in diameter. You should be able to make about 8 crab cakes.

3. In a large skillet, heat the butter over medium heat. Once the butter is melted and hot, add the crab cakes to the skillet. Cook for about 3-4 minutes on each side, until golden brown and crispy.

4. While the crab cakes are cooking, make the Sriracha aioli by combining mayonnaise, Sriracha sauce, lemon juice, and garlic powder in a small bowl. Stir until smooth.

5. Once the crab cakes are done, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

6. Serve the crab cakes warm with a side of the Sriracha aioli for dipping. Enjoy!

Servings and Timing

• Servings: 4 (2 crab cakes per serving)
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• Add vegetables: For added flavor and texture, you can mix in finely diced bell peppers, onions, or celery.
• Spicy crab cakes: If you love spice, add some diced jalapeños or a pinch of cayenne pepper to the crab cake mixture.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers to make the crab cakes gluten-free.
• Bake instead of fry: For a lighter version, bake the crab cakes at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they’re golden and crispy.

Storage/Reheating

• Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the crab cakes in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through. You can also reheat them in a skillet over medium heat for 3-4 minutes on each side, ensuring they stay crispy.

FAQs

1. Can I use canned crab meat instead of fresh?

Yes, you can substitute canned crab meat, but fresh crab meat will provide a better flavor and texture.

2. How do I prevent the crab cakes from falling apart?

Be gentle when mixing and forming the crab cakes. Use just enough breadcrumbs to bind the mixture without making it too dry.

3. Can I freeze the crab cakes for later?

Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet to freeze, then transfer them to a freezer bag for storage. Cook them from frozen, adding a few extra minutes to the cook time.

4. What can I serve with crab cakes?

Crab cakes go well with a variety of sides, such as a fresh salad, roasted vegetables, or even a light rice dish.

5. Can I make the Sriracha aioli ahead of time?

Yes, the Sriracha aioli can be made in advance and stored in the refrigerator for up to 3 days.

6. How spicy is the Sriracha aioli?

The spiciness of the aioli depends on how much Sriracha sauce you add. You can adjust it to your preference by adding more or less Sriracha.

7. What type of crab meat is best for crab cakes?

Lump crab meat is ideal because it has large, tender pieces that hold together well. However, claw meat can also be used for a more affordable option.

8. Can I pan-fry the crab cakes in olive oil instead of butter?

Yes, olive oil is a great alternative to butter for frying. It will still give the crab cakes a crispy texture, but with a slightly different flavor.

9. What’s the best way to serve crab cakes for a party?

Serve the crab cakes on a platter with a bowl of Sriracha aioli for dipping. Garnish with fresh herbs or lemon wedges for an elegant touch.

10. Can I use a different sauce instead of Sriracha aioli?

Yes, you can substitute Sriracha aioli with tartar sauce, remoulade, or even a simple lemon aioli if you prefer a milder sauce.

Conclusion

These Easy Crab Cakes with Sriracha Aioli are a delightful dish that combines crispy crab cakes with a spicy, creamy dipping sauce. Perfect for a quick meal or to impress guests, this recipe is sure to become a favorite. The flavorful crab cakes paired with the tangy Sriracha aioli will leave everyone asking for seconds!