Mini Crab Cakes with Sriracha Aioli
These mini crab cakes with Sriracha aioli have all the flavors you love in a crab cake, but made bite-sized and topped with zesty Sriracha aioli. They will surely please all of your tailgating friends, or be the first appetizer to disappear at any gathering.
Ingredients
Method
- For aioli, whisk 1/4 cup mayonnaise, Sriracha, and 1 teaspoon lemon juice together in a small bowl. Set aside.
- For crab cakes, add egg, 2 tablespoons mayonnaise, Old Bay, 1 teaspoon lemon juice, drained crab, and Panko bread crumbs to a large bowl. Mix until evenly combined.
- Take 2 tablespoons crab mixture and form into a small patty. Repeat with remaining crab mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook patties for 5 minutes. Using a spatula, flip patties and cook until golden, about 5 minutes more.
- Transfer to a serving platter and serve with reserved Sriracha aioli.
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