Crab Cakes with Spicy Aioli

In a large mixing bowl, combine the egg, 1/4 cup mayonnaise, Dijon mustard, Old Bay seasoning, paprika, lemon juice, diced red bell pepper, chives, minced garlic, 1 tsp sriracha, Worcestershire sauce, and salt.

Mix the wet ingredients and seasonings together until well combined.

Add the panko breadcrumbs and mix to incorporate.

Gently fold in the lump crab meat, being careful not to break up the large pieces.

Form the mixture into 4 equal-sized patties. You can use a ring mold for a uniform shape.

Heat olive oil in a large non-stick skillet over medium heat.

Carefully place the crab cakes in the hot pan and cook for 3-4 minutes per side, until golden brown and heated through.

While the crab cakes are cooking, prepare the spicy aioli. In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp sriracha, and the lime juice. Mix until smooth.

To serve, spread a spoonful of the spicy aioli on a plate. Place the cooked crab cakes on top.

Garnish with fresh microgreens, sliced radishes, and lemon wedges if desired.