Crab Cake w/Sriracha Aioli Hawaiian Recipe

Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!

Ingredients:

• 1 lb. lump crabmeat
• 2 large eggs
• 1/4 cup mayonnaise
• 1/2 small red bell pepper, seeded, minced
• 1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. cayenne pepper
• 1 c. panko or breadcrumbs
• Extra panko, for coating
• Oil, for frying

Sriracha Aioli:

• 1 c. mayonnaise
• 1 TB lemon juice
• 1 TB sriracha sauce

Cooking Process:

In a mixing bowl; combine aioli ingredients well. Transfer into a squirt bottle; refrigerate until ready for service. In a mixing bowl; combine all ingredients well. Shape into 2 1/2-inch patties. In a skillet over medium heat; brown patties on both sides. Drain on paper towels. Serve with aioli. Variation: Serve crab cakes on a bed of baby spinach and tomato wedges for a quick salad.

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