These Easy Crab Cakes with Sriracha Aioli are crispy on the outside, tender on the inside, and loaded with lump crab meat. Perfect as a main dish or an appetizer, they are simple to make and packed with flavor. Serve with a spicy sriracha aioli for a delicious meal that feels fancy but is easy enough for any day of the week.

Full Recipe:

Ingredients

For the Crab Cakes:

1 pound lump crab meat
1 egg
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
1 tablespoon lemon juice
1 cup panko breadcrumbs (plus extra for coating)
2 tablespoons chopped parsley
Salt and pepper to taste
2 tablespoons olive oil (for frying)

For the Sriracha Aioli:

½ cup mayonnaise
1–2 teaspoons sriracha sauce (adjust to taste)
1 tablespoon lemon juice

Directions

Make the Crab Cake Mixture:
- In a large bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, parsley, salt, and pepper. Mix until well combined.
- Gently fold in the crab meat and panko breadcrumbs until just combined. Be careful not to break up the crab meat.
Form and Coat the Crab Cakes:
- Using your hands, form the mixture into 8 patties. Coat each patty lightly with additional panko breadcrumbs.
- Place the patties on a plate, cover, and refrigerate for at least 30 minutes to firm up.
Cook the Crab Cakes:
- Heat olive oil in a large skillet over medium heat.
- Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Make the Sriracha Aioli:
- In a small bowl, whisk together mayonnaise, sriracha sauce, and lemon juice until smooth.
Serve:
- Serve the crab cakes warm with the sriracha aioli on the side for dipping.

Nutrients

Calories: 320 kcal per serving
Protein: 18 g
Carbohydrates: 10 g
Fat: 24 g
Saturated Fat: 3 g
Cholesterol: 120 mg
Sodium: 450 mg
Fiber: 1 g
Sugar: 2 g

Why You’ll Love This Recipe

This recipe combines classic flavors and simple techniques, resulting in a dish that’s both approachable and impressive. Here’s why these crab cakes with sriracha aioli are destined to become a favorite:

Crispy Perfection: The crab cakes are coated with panko breadcrumbs, which fry up to a beautiful golden brown, providing the perfect crunch.
Loaded with Crab Meat: Unlike some recipes, these crab cakes emphasize lump crab meat, ensuring every bite is packed with the sweet, delicate flavor of crab.
Easy to Make: With simple ingredients and minimal prep time, this recipe is suitable for cooks of all skill levels.
Versatile: These crab cakes work equally well as a main course, an appetizer, or even as a fancy addition to a brunch spread.
Spicy Aioli: The sriracha aioli adds a bold, creamy element to the dish, perfectly complementing the crab cakes and bringing balance to the flavors.

Key Features of Easy Crab Cakes with Sriracha Aioli

High-Quality Lump Crab Meat: Using lump crab meat as the primary ingredient ensures these crab cakes are flavorful and meaty, with minimal filler.
Classic Seasoning Blend: Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder bring savory depth and enhance the natural sweetness of the crab.
Panko Breadcrumbs: Panko creates a light, crispy coating that contrasts beautifully with the tender interior of the crab cakes.
Sriracha Aioli: This simple three-ingredient sauce is creamy, spicy, and tangy, making it the perfect dip for the crab cakes.

The Importance of Lump Crab Meat

Lump crab meat is the star of this dish, so it’s important to choose high-quality crab for the best results. Lump crab meat has a naturally sweet and delicate flavor that pairs perfectly with the light seasoning in this recipe. It also provides a satisfying texture, with large, flaky pieces that hold together well in the crab cakes. Avoid overmixing the crab meat to preserve these chunks and keep the cakes light and tender.

Health Benefits and Nutritional Highlights

These crab cakes with sriracha aioli are indulgent yet provide a range of nutritional benefits:

High in Protein: With 18 grams of protein per serving, these crab cakes are a satisfying meal that supports muscle repair and growth.
Omega-3 Fatty Acids: Crab meat is an excellent source of omega-3s, which promote heart and brain health.
Low in Carbohydrates: With just 10 grams of carbs per serving, this dish is a good choice for those following a low-carb or keto-friendly diet.
Rich in Essential Nutrients: Crab meat contains important vitamins and minerals like selenium, vitamin B12, and zinc.
Moderate Fat Content: The use of mayonnaise and olive oil adds healthy fats, contributing to satiety and flavor.

Tips for Making Perfect Crab Cakes

To ensure your crab cakes turn out perfectly every time, follow these tips:

Chill the Mixture: Refrigerating the crab cake patties before frying helps them hold their shape and prevents them from falling apart in the skillet.
Use Fresh Ingredients: Opt for fresh lump crab meat whenever possible. If using canned or packaged crab meat, be sure to drain it thoroughly.
Don’t Overmix: Gently fold the crab meat into the mixture to keep the cakes light and tender.
Preheat the Skillet: Make sure the skillet and oil are properly heated before adding the crab cakes. This ensures a crispy exterior without sticking.
Adjust Sriracha to Taste: Customize the heat level of the sriracha aioli to suit your preference by adding more or less sriracha.

Serving Suggestions

These crab cakes with sriracha aioli are versatile and can be served in various ways to suit the occasion:

As an Appetizer: Serve the crab cakes as a starter for a seafood-focused meal, garnished with fresh parsley or a wedge of lemon.
Main Course: Pair the crab cakes with a simple side salad, roasted vegetables, or steamed asparagus for a light and elegant entrée.
On a Sandwich: Place the crab cakes on a brioche bun with lettuce, tomato, and a dollop of sriracha aioli for a delicious crab cake sandwich.
With a Grain Bowl: Serve the crab cakes atop a bed of quinoa or rice, along with fresh greens and a drizzle of aioli for a balanced meal.
Brunch Option: Include the crab cakes in a brunch spread alongside poached eggs, fresh fruit, and toast.

Variations to Try

This recipe can be customized to suit your preferences or dietary needs. Here are a few ideas for variations:

Gluten-Free Option: Use gluten-free panko breadcrumbs to make the recipe suitable for those with gluten sensitivities.
Spicy Crab Cakes: Add a pinch of cayenne pepper or red chili flakes to the crab cake mixture for extra heat.
Herbaceous Flavor: Incorporate fresh herbs like dill or chives for a burst of fresh, aromatic flavor.
Low-Fat Option: Substitute Greek yogurt for mayonnaise in both the crab cakes and aioli to reduce fat content while maintaining creaminess.
Citrus Twist: Add a teaspoon of lemon zest to the crab cake mixture for a bright, citrusy flavor.

Make-Ahead and Storage Tips

These crab cakes are easy to prepare in advance and store for later use. Here’s how to handle leftovers and prep ahead:

Make Ahead: Prepare the crab cake mixture and form the patties in advance. Refrigerate for up to 24 hours before frying.
Freeze: Uncooked crab cakes can be frozen on a baking sheet, then transferred to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before frying.
Store Leftovers: Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat the crab cakes in a skillet over medium heat or in the oven at 375°F until warmed through. Avoid microwaving to maintain their crispy texture.

Conclusion

Easy Crab Cakes with Sriracha Aioli are a delightful blend of crispy, tender textures and bold, savory flavors. This dish brings the taste of restaurant-quality crab cakes into your home kitchen with minimal effort. Whether served as an appetizer for a dinner party or as a main course for a special weeknight meal, these crab cakes are sure to impress.

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