Preparation Info

Asian Sriracha Crab Cakes


  • 1 pound crab meat
  • 3 Tablespoons scallions, minced
  • 1 1/2 teaspoons fresh grated gingerroot
  • 1/4 cup red bell pepper, minced
  • 1 egg, slightly beaten
  • 1/2 cup Stonewall Kitchen Sriracha Aioli
  • 1/2 cup panko bread crumbs
  • 3/4 teaspoon salt
  • 1/4 cup vegetable oil
  • Microgreens, chopped herbs or additional minced red bell pepper for garnish, optional


  1. Remove all shell and cartilage from the crab meat and place in a medium bowl.
  2. Gently mix the crab meat, scallions, gingerroot, bell pepper, egg, Sriracha Aioli, bread crumbs and salt.
  3. Form crab mixture into crab cakes, about 1/2-inch thick. Let them rest in the refrigerator approximately 15 minutes before frying.
  4. Heat the vegetable oil in a large skillet over medium heat until it begins to shimmer, but does not smoke. Add crab cakes in small batches and cook until golden and crisp, about 2-3 minutes per side. Drain the crab cakes on paper towels and then place in a low oven until ready to serve.
  5. Serve with additional Sriracha Aioli and garnish with microgreens, chopped herbs or minced red bell pepper, if desired.

Stonewall Kitchen Ingredients

Sriracha Aioli

Sriracha Aioli

Item: 111317
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