Panko-Crusted Crab Cakes with Persian Lime Aioli
Crab cakes come together easily, especially when the crab is already picked! Don’t skip or skimp on the aioli when making these. The super simple aioli It takes the dish from good to great! You may have some aioli left over, so check out our recipe for our Bánh Mì with Sriracha-Lime Aioli and Vietnamese Pickle.
If you have extra crab, you might enjoy our recipe for crab-stuffed artichokes or for our open-faced crab melt.
Panko-Crusted Crab Cakes with Persian Lime & Sriracha Aioli
- 2 Tbsp mayonnaise
- 2 green onions chopped on the bias, plus more for garnish
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- A pinch of black pepper
- 1 egg lightly beaten
- 1 baby sweet pepper preferably red, seeded and minced
- 1/2 lb. lump Dungeness crab meat
- 1 ½ cups Panko divided
- Cooking spray
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- Lemon wedges for serving
Persian Lime & Sriracha Aioli:
- 1 to 2 Tbsp Sriracha more or less to taste
- 1 egg at room temperature
- 1 tsp salt
- 3/4 cup Sigona’s Persian Lime Olive Oil
- In a medium bowl, mix together the mayo, green onions, lemon juice, salt, pepper and egg. Gently stir in the crab and 1/2 cup of the panko.
- Divide the mixture into 4 equal portions, shaping each into a patty about 1 1/2 inches thick.
- Spread out remaining panko on a plate. Lightly pat each side of each patty into the panko and set aside. Lightly spray the patties with cooking spray.
- Heat the olive oil in a large skillet over medium-low to medium heat. Add the crab cakes and cook about 6 to 7 minutes a side, flipping once, or until each side is nicely browned.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 crab cakes; cook 7 to 8 minutes on each side or until browned. Remove crab cakes from pan; keep warm while you prepare the aioli.
- For the aioli: In a blender or a mixing cup for an immersion blender, add the egg, sriracha, and salt. While the blade is running, slowly drizzle in the oil; continue blending until the mixture is emulsified.
- To serve: Serve crab cakes warm drizzled with a little of the aioli. Garnish with green onion and lemon slices. Offer remaining aioli on the side.