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Ingredients
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Crab Cakes
Spicy Aioli
Method
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, and finely chopped green onions. Mix gently to avoid breaking the crab meat.
- 2
Add Binding Ingredients
Add the beaten egg and bread crumbs to the crab mixture. Season with salt and pepper to taste. Mix gently until all ingredients are well combined, but do not overmix.
- 3
Form the Cakes
Using your hands, carefully form the mixture into patties, about 3 inches in diameter and 1 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them set.
- 4
Fry the Cakes
In a large skillet, heat the oil over medium heat. Once hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels.
Spicy Aioli
- 5
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic, sriracha sauce, and lemon juice. Stir until well combined. Season with salt and pepper to taste.
- 6
Serve
Serve the crab cakes warm with a side of the spicy aioli for dipping.