Crispy Crab Cakes with Homemade Sriracha Aioli
Below is the full step-by-step recipe:
First, make the spicy aioli topping: Grab a small mixing bowl, add ¼ cup of mayonnaise, Sriracha (adjust the amount to match your preferred heat level), and 1 teaspoon of lemon juice. Whisk all ingredients together until fully smooth, then set the aioli aside to use later.
Next, mix the crab cake base: In a large bowl, combine one whole egg, 2 tablespoons of mayonnaise, Old Bay seasoning, 1 teaspoon of lemon juice, fully drained crab meat, and Panko bread crumbs. Stir the mixture thoroughly until all ingredients are evenly incorporated.
Shape the crab cakes: Scoop roughly 2 tablespoons of the prepared crab mixture for each serving, then gently press it into a small, uniform patty. Repeat the shaping process with all remaining crab mixture.
Cook the patties: Pour olive oil into a large skillet, and heat the oil over medium-high heat. Add the shaped patties to the skillet and let them cook undisturbed for 5 minutes. Carefully flip each patty with a spatula, then cook for another 5 minutes, until both sides turn golden and crispy.
Assemble and serve: Transfer the finished crab cakes to a serving platter, and serve warm with the reserved Sriracha aioli.
