A Delightful Treat From Back East
These flavorful crab cakes are a modern take on the traditional classic hailing from Chesapeake Bay. The freshness of green onion, celery and lemon mellows the heat contributed by Sriracha, jalapeno and green chili. This dish is unbeatable when served alongside a vibrant Sriracha lime aioli.
- 2 Eggs
- 1 Tsp. Green Onion, Minced
- 1 Tsp. Celery, Minced
- 4 oz. Sriracha Mayonnaise, Divided
- 2/3 Cup Panko Or Cracker Crumbs
- 1 Lb. Crab Meat, Shredded
- 2 Tbsp. Jalapeno Mustard
- 3 Tbsp. Baklouti Green Chili Fused Olive Oil
- 2 Tbsp. Fresh Lime Juice
- 1 Lemon, Cut Into Wedges
- 2 Tsp. Sonoma Pepper
In a large bowl, combine green onion, celery, 1 tablespoon Sriracha Mayonnaise, panko bread crumbs, crab meat, Jalapeno Mustard, salt and pepper.
Form golf ball sized patties and press together with your palms to make cakes.
Heat skillet to medium heat and add 1.5 tablespoons Green Chili Olive Oil.
Once oil is shimmering, add 6 cakes to pan and cook for 3 to 4 minutes per side.
Cakes are done once they are heated through and golden brown.
Add the remaining Green Chili Olive Oil to pan and repeat for the last 6 cakes.
For the aioli:
In a small bowl, combine lime juice and the remaining Sriracha Mayonnaise.
Garnish each cake with a drizzle of aioli and a lemon wedge.