Crab Cakes with Ginger Lime Cucumbers and Sriracha Aioli
Crab Cakes with Ginger Lime Cucumbers and Sriracha Aioli
Submitted by Chef John Vander Jagt
Seafood
Ingredients
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1 tablespoon Fustini's Ginger & Honey balsamic
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
- 1 teaspoon fresh lime juice, plus more for serving
- 1/8 teaspoon salt
- 1-pound fresh lump crab meat
- 2/3 cup Saltine cracker crumbs or breadcrumbs (about 14 crackers)
- Melted butter (optional)
- 1 Cucumber sliced
- 1 cup Fustini's Ginger & Honey balsamic
- 1 teaspoon salt
- 1 cup Mayonnaise
- 1⁄8 cup Farmhouse-Style Sriracha
- 1 teaspoon salt
Directions
- Whisk the egg, mayonnaise, parsley, balsamic, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don&rsquo,t want to break up that crab meat! Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°,F. Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don&rsquo,t flatten!) Use your hands or a spoon to compact each individual mound so there aren&rsquo,t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended! Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lime juice and serve warm.
- Combine all ingredients in a bowl and let sit at room temperature for 20 to 30 minutes.
- In a small bowl whisk together all ingredients. Set aside for use.
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