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
•     ¼ cup mayonnaise
•     ½ small red bell pepper, seeded, minced
•     1 tsp. dry mustard
•     1 tsp. Worcestershire sauce
•     1 tsp. lemon juice
•     ½ tsp. salt
•     ¼ tsp. white pepper
•     ¼ 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 ½-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 Hawaiian Recipes visit here@ 30 Minute Meals Hawaiian Recipes

Categories: 30-Minute-Meals-recipes