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Asian Sriracha Crab Cakes View Larger
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Asian Sriracha Crab Cakes

Makes 4 large or 8 small crab cakes

Recipe Tip: If you would like to make a milder, less spicy, version of this recipe substitute half of the Sriracha Aioli with mayonnaise.


  • 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.


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Sriracha Aioli
Sriracha Aioli Item: 111317 $7.95