Crab Cakes Recipe
Fresh blue crab, onions, peppers, pan seared and topped with a spicy thai aioli sauce with creole coleslaw
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Ingredients
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Crab Cakes
Method
Preparation
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the fresh blue crab meat, chopped onions, red bell pepper, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, breadcrumbs, salt, and black pepper. Mix gently until well combined.
Form the Crab Cakes
Shape the crab mixture into patties, about 2-3 inches in diameter. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to help them firm up.
Cook the Crab Cakes
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the crab cakes in batches and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Prepare the Spicy Thai Aioli
In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, and garlic. Adjust seasoning as needed.
Serve
Serve the crab cakes hot, topped with spicy Thai aioli and accompanied by creole coleslaw.