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Crab Cakes with Ginger Lime Cucumbers and Sriracha Aioli

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Crab Cakes with Ginger Lime Cucumbers and Sriracha Aioli


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Crab Cakes with Ginger Lime Cucumbers and Sriracha Aioli

Submitted by Chef John Vander Jagt


  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 1 tablespoon Fustini's Ginger Lime Agrodolce Sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Black Sheep Gastronomy Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
  • 1 teaspoon fresh lemon 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)
Marinated Cucumbers
Sriracha Aioli


Step 1. 

Whisk the egg, mayonnaise, parsley, Fustini’s Ginger Lime Agrodolce, 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’t want to break up that crab meat! Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Step 2. 

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’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’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 lemon juice and serve warm.

Step 3.  Marinated Cucumbers

Combine all ingredients in a bowl and let sit at room temperature for 20 to 30 minutes.

Step 4.  Sriracha Aioli

In a small bowl whisk together all ingredients. Set aside for use.

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