Perfect as an appetizer or served on a bed of spinach as a hearty salad.. topped with a zesty sriracha aioli!
Ingredients:
Sriracha Aioli:
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.
For more Delicious 30 Minute Meals Hawaiian Recipes Visit here@ http://www.cookinghawaiianstyle.com/component/recipe/recipes/tag/30_minute_meals
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.
For more Delicious 30 Minute Meals Hawaiian Recipes Visit here@ http://www.cookinghawaiianstyle.com/component/recipe/recipes/tag/30_minute_meals
