Baby Crab Cakes with Sriracha & Chive Aioli - Recipe by Chrysalis Herbs
Baby Crab Cakes recipe with our Sriracha & Chive Aioli - serve on a pretty platter; decorate each with a dollop of aioli and some chopped chives
Ingredients
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 egg (beaten)
- Dash of Worchester sauce
- 2 cups lump crabmeat (drained and cleaned of all shells)
- Few drops of sriracha (to your taste (optional, can also use Tabasco))
- 2-3 chopped scallions
- 1/3 cup bread crumbs (equals 4 slices, I like panko)
- Butter and cooking oil
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