Crab Cakes with Spicy Aioli Sauce​

Try these delicious crab cakes using St Ours Crab Broth powder to boost the crab flavor. They are sure to be a family favorite!

Serves 24 | 60 Minutes

Crab Cakes with Spicy Aioli Sauce​

Ingredients

• ¾ cup mayonnaise

• 2 large eggs, slightly beaten

• 1 tsp Worcestershire sauce

• 2 tsp Dijon mustard

• 4 tsp fresh lemon juice

• 1 Tbsp Old Bay Seasoning

• 1 envelope St. Ours Crab Broth

• ¼ tsp black pepper

• ½ cup onion, minced

• 2 lbs lump crab picked for cartilage

• 2 ½ cups panko crumbs

• 1 fresh jalapeno diced, to taste

• 5 Tbsp vegetable oil

• 4 Tbsp butter

• Chives or scallions for garnish
  

Instructions

1. Sauté onion in 1 Tbsp oil until edges brown, set aside

2. Whisk together first 8 ingredients. Add onion and crab, stir until combined. Add panko crumbs and jalapeno, mix thoroughly

3. Form 24 crab cake balls and refrigerate at least 30 minutes

4. Melt 2 Tbsp butter in a large skillet on medium-high, add 2 Tbsp oil, heat to shimmering. Add 4-6 crab cakes, cook for approximately 5 minutes until a golden-brown crust forms. Flip cakes over and depress slightly with a spatula, cooking for another 3-5 minutes until the second side is golden-brown

5. Change oil after half are cooked

6. Serve over lettuce and garnish with fresh herbs and Spicy Aioli Sauce. (Recipe below)

Spicy Aioli Sauce

Ingredients

• 1 cup mayonnaise

• 2 cloves garlic crushed, minced

• ½ lemon, juiced

• ¼ cup Sriracha hot sauce, to taste

Instructions

Whisk together, chill, and serve as a dipping sauce