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Baby Crab Cakes with Sriracha/Chive Aiol
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Baby Crab Cakes with Sriracha & Chive Aioli

Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 egg beaten
  • Dash of Worchester sauce
  • 2 cups lump crabmeat drained and cleaned of all shells
  • Few drops of sriracha to your taste (optional, can also use Tabasco)
  • 2-3 chopped scallions
  • 1/3 cup bread crumbs equals 4 slices, I like panko
  • Butter and cooking oil

Instructions

  1. Combine ingredients gently in a bowl, shape into small individual rounds. You can also use extra breadcrumbs to coat the outside. Refrigerate until firm.

  2. In a skillet, melt butter and add an equal part of oil to coat the bottom of the pan. Brown crab cakes on each side over medium heat. Make sure you don’t crowd them and don’t turn them before they are browned.

  3. Cooking for a crowd? Bake on an oiled baking sheet for 15 minutes at 350.

  4. Put on a pretty platter; decorate each with a dollop of aioli and some chopped chives.