Microgreens, chopped herbs or additional minced red bell pepper for garnish, optional
Remove all shell and cartilage from the crab meat and place in a medium bowl.
Gently mix the crab meat, scallions, gingerroot, bell pepper, egg, Sriracha Aioli, bread crumbs and salt.
Form crab mixture into crab cakes, about 1/2-inch thick. Let them rest in the refrigerator approximately 15 minutes before frying.
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.
Serve with additional Sriracha Aioli and garnish with microgreens, chopped herbs or minced red bell pepper, if desired.