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Ingredients
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For the Crab Cakes
For the Spicy Aioli
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Mix gently until all ingredients are well combined.
- 2
Form the Cakes
Add the panko bread crumbs to the crab mixture and fold gently to combine. Be careful not to break up the crab meat too much. Form the mixture into patties, about 3 inches in diameter.
- 3
Chill the Cakes
Place the crab cakes on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the skillet in batches, being careful not to overcrowd. Cook for about 4-5 minutes on each side or until golden brown and crispy. Remove from skillet and drain on paper towels.
For the Spicy Aioli
- 5
Mix the Aioli
In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, minced garlic, and salt. Whisk together until smooth and creamy.