If you’re craving something savory with a touch of spice, these Crab Cakes with Spicy Aioli are just the ticket. With fresh crab meat and a zesty aioli, this dish is perfect for impressing guests or treating yourself to a delightful meal.
Crab meat is the star, offering a delicate sweetness and tender texture. Use fresh for the best results. Mayonnaise adds creaminess and helps bind the cakes. Breadcrumbs provide structure without overpowering the crab. Red bell pepper contributes a subtle sweetness and a splash of color. Egg acts as a binder, keeping everything together. Dijon mustard and Worcestershire sauce bring depth and a hint of zing. Salt and pepper enhance all the flavors. Finally, parsley adds a fresh, herbal note, making each bite refreshing.
These crab cakes pair beautifully with a simple green salad dressed with lemon vinaigrette. For an extra touch, serve alongside roasted asparagus or a light coleslaw. A crisp white wine or a cold beer can make it a meal to remember.
First, gather all your ingredients; it makes the process smoother. In a large bowl, gently mix the crab meat, half a cup of mayonnaise, breadcrumbs, red bell pepper, egg, Dijon mustard, Worcestershire sauce, salt, pepper, and parsley. Be gentle with your mixing to keep the crab meat in nice chunks — this texture is what makes crab cakes special.
Next, shape the mixture into eight even patties. Once formed, pop them in the fridge for at least 30 minutes. This helps them hold together when cooking.
When you’re ready to cook, heat the vegetable oil in a skillet over medium heat. You want the oil hot enough to sizzle but not smoke. Fry each crab cake for about four minutes per side, until they’re beautifully golden brown and crispy.
While the crab cakes are cooking, whisk together the remaining mayonnaise, sriracha, and lemon juice to make the spicy aioli. This sauce is simple but packs a punch! Serve the crab cakes warm with a generous dollop of aioli on the side.
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