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Mini Crab Cakes with Spicy Aioli Recipe

Ingredients

How to make it

  • Mix egg, mayo, onion and seasonings in a bowl until combined.
  • Add the crab and half of the panko bread crumbs and mix. Don’t over mix, you want the crab to remain in discernible chunks (not shredded mush).
  • Form the mixture into cakes of the desired size and coat them in the remaining panko.
  • Place the crab cakes on a plate covered with wax paper, cover them and place them in the fridge for at least 2 hours (this lets them solidify a bit and makes them a lot easier to manipulate when it comes time to fry them).
  • Heat a non stick pan over medium heat. Add a bit of olive oil and some butter.
  • Fry the crab cakes until golden brown. Approximately 3 minutes on each side.
  • Serve topped with spicy mayo and a radish sliver or lemon wedge (a bit of arugula on the plate never hurts either).

Reviews & Comments 3

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  • luisascatering 11 years ago
    regular hot sauce with ground chipotle or smoked paprika would do the trick!
    Was this review helpful? Yes Flag
  • DetroitTokyo 11 years ago
    Those are lovely! Do you think regular hot sauce and a dash of liquid smoke could serve as a sub for the corker chipotle tabasco?
    Was this review helpful? Yes Flag
  • NPMarie 11 years ago
    Looks & sounds to die for!
    Was this review helpful? Yes Flag

The Cook

luisascatering Burlingame, CA

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