Crispy Crab Cakes with Lemongrass Sriracha Aioli

We love Crab Cakes, but we wanted to try something a little different than normal. I shared this desire with a friend, and he suggested making a corn flake crusting to add some subtly different flavour and not-so-subtly different texture. He was right…that idea was a winner!

We served ours as a sandwich with Sweet Potato Wedge Fries. However, it would also go well atop a salad or with seasoned quinoa and steamed veggies.

Time: 20 Minutes

Ingredients:

• For the Crab Cakes (makes 2)
  • 4 ounces Crab Claw Meat
  • 1 Egg (1/2 of the egg will be used for the cakes and the other half for the coating)
  • Bread Crumbs
  • Garlic Powder
  • Onion Powder
  • Dried Chives
• For the Sauce:
  • Mayonnaise
  • Sriracha
  • Lemongrass Paste

Method:

• Put your crab meat in a bowl with your seasoning.
• Crack and beat an egg in another bowl, and pour in the needed amount (we used 4 oz crab meat, so we poured in half of the egg), and sprinkle in your bread crumbs.
• Form your crab cakes into patties.
• Pour your corn flakes into yet another bowl, and mash them up with your hands into small pieces (this is fun)….or crush them in a food processor, and add them to the bowl after.
• Heat a large skillet with a little oil in it.
• As it heats, work one at a time to egg wash and coat your crab cakes with the crushed corn flakes.
• When your crab cakes are all breaded, and your oil/pan is hot, place them into your pan carefully.
• Cook for about 4 minutes, then flip, and cook for another 4 minutes so that you cakes are golden brown and crispy on both sides.
• As your crab cooks, mix your mayonnaise, Sriracha, and lemongrass paste in a bowl, and stir to completely combine.
• Plate devour, and enjoy!