Spicy Crab Cakes with Sriracha Aioli

Name: Spicy Crab Cakes with Sriracha Aioli
Ingredients: 450 g soft crab meat; mayonnaise; Dijon mustard; sriracha; 1 egg; 0.5 Šálka panko breadcrumbs; Italian breadcrumbs; bell pepper; onion; spring onion; salt; black pepper; cayenne pepper; lemon juice

#crab cakes#spicy#mayonnaise#sriracha#Jas Robertson

These flavorful crab cakes are packed with tender crab meat and a hint of spice from sriracha, balanced by creamy mayo and Dijon mustard. Crispy on the outside and tender inside, they're perfect finished in the oven and served with a zesty sriracha aioli and a squeeze of fresh lemon.

Ingredients extracted via AI

450 g soft crab meatmayonnaiseDijon mustardsriracha1 egg0.5 Šálka panko breadcrumbsItalian breadcrumbsbell pepperonionspring onionsaltblack peppercayenne pepperlemon juice

Procedure generated via AI

Begin with one pound of shell-free crab meat.
Carefully check the crab meat for any shell fragments and remove them.
In a bowl, combine the crab meat with mayonnaise, Dijon mustard, sriracha, one egg, and half a cup each of panko and Italian breadcrumbs.
Add finely chopped bell pepper, onion, and spring onion to the mixture.
Season with salt, black pepper, and a pinch of cayenne pepper to taste.
Form the mixture into crab cakes and pan-fry them until golden brown on both sides.
Transfer the crab cakes to the oven and bake for 10 minutes.
While baking, prepare a sriracha aioli sauce, adding more sriracha to taste; be careful as it can be quite spicy.
Just before serving, drizzle the crab cakes with fresh lemon juice for a bright finish.