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Ingredients
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Crab Cakes
Sriracha Aioli
Seaweed Salad
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, chopped parsley, salt, and black pepper. Gently mix until all ingredients are well incorporated, being careful not to break up the crab meat too much.
- 2
Shape the Crab Cakes
Using your hands, form the crab mixture into patties about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill the Crab Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, gently add the crab cakes to the skillet (working in batches if necessary). Cook for 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
Sriracha Aioli
- 5
Mix the Aioli Ingredients
In a small bowl, whisk together the mayonnaise, sriracha sauce, lemon juice, and minced garlic until smooth and well combined. Set aside in the refrigerator until ready to serve.
Seaweed Salad
- 6
Rehydrate the Seaweed
Soak the dried seaweed in water for about 10-15 minutes, or until it becomes tender. Drain and squeeze out excess water.
- 7
Prepare the Salad
In a mixing bowl, combine the rehydrated seaweed, thinly sliced cucumber, rice vinegar, sesame oil, soy sauce, sesame seeds, salt, and black pepper. Toss gently to combine.
