Panko-Crusted Crab Cakes with Persian Lime & Sriracha Aioli
When the crab is already picked, these cakes come together in no time. Don’t forget to whip up this aioli. It takes the crab cakes to a new level! Serves 2.
Ingredients
Ingredients:
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!