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Easy Crab Cakes with Sriracha Aioli

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These easy crab cakes with Sriracha aioli are a perfect balance of crispy, golden crab cakes paired with a spicy, creamy aioli. Ready in just 30 minutes, they make for a delicious appetizer or main dish that everyone will love. The Sriracha aioli adds a tangy kick, making these crab cakes extra special. Quick, simple, and full of flavor—your new favorite seafood dish!

Ingredients

For the Crab Cakes:

  • 1 lb lump crab meat, drained and picked through
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil (for frying)

For the Sriracha Aioli:

  • 1/2 cup mayonnaise
  • 1 tablespoon Sriracha sauce (adjust to taste)
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon sesame oil (optional)

Instructions

  1. Make the Crab Cakes:

    • In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, parsley, and lemon juice. Gently mix until just combined (avoid overmixing).
    • Shape the mixture into 8 small patties, about 2 inches in diameter.

  2. Cook the Crab Cakes:

    • Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy.
    • Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.

  3. Make the Sriracha Aioli:

    • In a small bowl, whisk together mayonnaise, Sriracha sauce, lemon juice, minced garlic, and sesame oil (if using). Adjust the Sriracha to taste, depending on how spicy you like it.

  4. Serve:

    • Serve the crab cakes hot, drizzled with the Sriracha aioli. Enjoy with a side of fresh salad or roasted vegetables.

Notes

  • For extra crispy crab cakes, you can refrigerate the patties for 15-20 minutes before frying to help them hold their shape.
  • If you prefer a milder aioli, reduce the amount of Sriracha sauce.
  • You can also bake the crab cakes at 375°F for 12-15 minutes if you prefer a healthier alternative to frying.

Find it online: https://yumfamilyrecipes.com/easy-crab-cakes-with-sriracha-aioli/