Crab Cakes with Sriracha Aioli Cream

Isn't every day a good day for crab cakes?  I have no revelations to share about crab cakes, just the obvious.  Use lots and lots of quality fresh crab and as little of other ingredients as possible.  You need a little something to impart some added flavor and something to hold the cake together.  Other than that, stay pure, step out of the way and let the crab shine.

1 pound lump dungeness crab meat
1 cup fresh bread crumbs
¼ cup sour cream
2 eggs
3 scallions, finely sliced
3 tablespoons finely diced orange bell pepper
1 tablespoon finely minced ginger
2 tablespoons brandy
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
pinch of cayenne

2 cups panko for coating 
A few tablespoons of butter for cooking

Combine all ingredients, except the panko, in a large bowl.  Gently stir together until well mixed.  

Form into 8 equal sized cakes.
Place the panko in a shallow dish and coat each crab cake.  Refrigerate until ready to cook.
Remove crab cakes from the refrigerator about 30 minutes before cooking.
Heat a large skillet over medium heat.  Once heated add 2 tablespoons butter.  Once butter is melted, fry the crab cakes in batches, about 4-5 minutes per side until golden brown.  Add more butter as needed.

For the aioli cream:
⅓ cup sour cream
⅓ cup mayonnaise
1 teaspoon sriracha sauce
1 tablespoon fresh lemon juice
½ teaspoon kosher salt

Stir together all ingredients until sauce is smooth and fully blended.  Cover and chill until ready to use.


  1. This is so going in my recipe folder. It instantly made me salivate as I love anything with mayo on crispy foods. Must be the Dutch in me :-)

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