Name: Mini Crab Cakes with Sriracha Aioli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup mayonnaise; 1 tablespoon. Sriracha; 1 teaspoon. lemon juice; 1 medium egg, beaten; 2 tablespoon mayonnaise; 1 teaspoon. Old Bay seasoning; 1 teaspoon lemon juice; 2 (6 oz. cans crab meat, drained; 1/2 cup Panko bread crumbs; 2 tablespoon olive oil

Mini Crab Cakes with Sriracha Aioli

These mini crab cakes with Sriracha aioli have all the flavors you love in a crab cake, but made bite-sized and topped with zesty Sriracha aioli. They will surely please all of your tailgating friends, or be the first appetizer to disappear at any gathering.

20 min total 10 min prep 10 min cook 8 173 cal

Instructions

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1 For aioli, whisk 1/4 cup mayonnaise, Sriracha, and 1 teaspoon lemon juice together in a small bowl. Set aside.
2 For crab cakes, add egg, 2 tablespoons mayonnaise, Old Bay, 1 teaspoon lemon juice, drained crab, and Panko bread crumbs to a large bowl. Mix until evenly combined.
3 Take 2 tablespoons crab mixture and form into a small patty. Repeat with remaining crab mixture.
4 Heat olive oil in a large skillet over medium-high heat. Cook patties for 5 minutes. Using a spatula, flip patties and cook until golden, about 5 minutes more.
5 Transfer to a serving platter and serve with reserved Sriracha aioli.