Crab Cakes with Spicy Aioli | CookOS

Crab Cakes with Spicy Aioli

Name: Crab Cakes with Spicy Aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp chives, chopped; 3 cloves garlic, minced; 1/4 cup red bell pepper, finely diced; 1 tbsp lemon juice; 1 lb lump crab meat; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp Old Bay seasoning; 1/2 tsp paprika; 1 large egg; 1 tsp sriracha; 1 tsp Worcestershire sauce; 1/2 cup panko breadcrumbs; 2 tbsp olive oil, for frying; salt, to taste; 1/2 cup mayonnaise (for aioli); 1 tbsp sriracha (for aioli); 1 tbsp lime juice (for aioli); Lemon wedges, for garnish; Radishes, thinly sliced for garnish; Microgreens, for garnish

Classic crab cakes stuffed with lump crab meat, Old Bay seasoning, and fresh chives, pan-fried until golden and served with a zesty sriracha aioli for heat and depth.

🌍American 🏷️Crab-cakes 🏷️Crab 🏷️Seafood 🏷️Appetizer 🏷️Dinner Spicy-aioli

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

2 tbsp chives, chopped
3 cloves garlic, minced
1/4 cup red bell pepper, finely diced
1 tbsp lemon juice
1 lb lump crab meat
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Old Bay seasoning
1/2 tsp paprika
1 large egg
1 tsp sriracha
1 tsp Worcestershire sauce
1/2 cup panko breadcrumbs
2 tbsp olive oil, for frying
salt, to taste
1/2 cup mayonnaise (for aioli)
1 tbsp sriracha (for aioli)
1 tbsp lime juice (for aioli)
Lemon wedges, for garnishoptional
Radishes, thinly sliced for garnishoptional
Microgreens, for garnishoptional

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Instructions

1
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.
2
Mix the wet ingredients and seasonings together until well combined.
3
Add the panko breadcrumbs and mix to incorporate.
4
Gently fold in the lump crab meat, being careful not to break up the large pieces.
5
Form the mixture into 4 equal-sized patties. You can use a ring mold for a uniform shape.
6
Heat olive oil in a large non-stick skillet over medium heat.
7
Carefully place the crab cakes in the hot pan and cook for 3-4 minutes per side, until golden brown and heated through.
8
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.
9
To serve, spread a spoonful of the spicy aioli on a plate. Place the cooked crab cakes on top.
10
Garnish with fresh microgreens, sliced radishes, and lemon wedges if desired.

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Tips & Notes

Pro tips

Chill formed cakes for at least 30 minutes (or up to 4 hours) before frying; cold cakes hold together better and develop a crispy crust.
Handle the crab meat gently when mixing to keep lumps intact; overworking breaks the meat into small pieces and creates a dense, mushy texture.
Pan-fry over medium-high heat in a thin layer of oil; too low heat will make them greasy, too high will brown the outside before the inside cooks.
Make the sriracha aioli fresh or up to 1 day ahead; store in an airtight container in the fridge for best flavor and texture.

Substitutions

Lump crab meat → jumbo lump crab meat (premium, larger pieces; costs more but superior texture)
Sriracha aioli → remoulade or tartar sauce with a dash of hot sauce (classic accompaniments)
Dijon mustard → whole grain mustard (slightly coarser, more texture)
Red bell pepper → diced onion or celery (adds bite instead of sweetness)

Storage & make-ahead

Refrigerate leftover crab cakes in an airtight container for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes to restore crispness. Freeze formed cakes for up to 2 weeks; fry from frozen, adding 1–2 minutes per side.

Equipment

large skillet or shallow frying pan · mixing bowl · small bowl for aioli

Common Questions

Can I make crab cakes ahead of time?

Yes. Form the cakes, refrigerate on a parchment-lined tray for up to 4 hours, then pan-fry when ready. You can also freeze them for up to 2 weeks; fry from frozen, adding 1–2 minutes per side.

How do I keep crab cakes from falling apart?

Use lump crab meat (avoid claw meat, which is too watery), bind gently with the egg and mayo, and chill for at least 30 minutes before cooking. Avoid overmixing, which breaks apart the meat.

What can I use instead of Old Bay seasoning?

Combine 1 tsp paprika, ½ tsp celery salt, ½ tsp dry mustard, and ¼ tsp cayenne pepper for a similar profile, or use Chesapeake seasoning as a direct swap.

Can I bake crab cakes instead of pan-frying?

Yes. Brush cakes lightly with oil and bake at 400°F for 12–15 minutes until golden, but they won't achieve the same crispy crust as pan-frying.

How do I know when crab cakes are cooked through?

They should be golden-brown on both sides and hold their shape when flipped. The interior will be hot and cooked through in 4–5 minutes total (2–3 minutes per side) over medium-high heat.