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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 173
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1/4 cup mayonnaise
  • 1 tablespoon. Sriracha
  • 1 teaspoon. lemon juice
  • 1 medium egg, beaten
  • 2 tablespoon mayonnaise
  • 1 teaspoon. Old Bay seasoning
  • 1 teaspoon lemon juice
  • 2 (6 oz. cans crab meat, drained
  • 1/2 cup Panko bread crumbs
  • 2 tablespoon olive oil

Method
 

  1. For aioli, whisk 1/4 cup mayonnaise, Sriracha, and 1 teaspoon lemon juice together in a small bowl. Set aside.
  2. 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.
  3. Take 2 tablespoons crab mixture and form into a small patty. Repeat with remaining crab mixture.
  4. 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.
  5. Transfer to a serving platter and serve with reserved Sriracha aioli.

Nutrition

Calories: 173kcalCarbohydrates: 6gProtein: 9gFat: 12gSaturated Fat: 2gCholesterol: 66mgSodium: 420mgSugar: 1g

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