Friday Night Bites | Crab Cakes with Srirachi Aioli

Have you made your New Year resolutions yet?  You know … those goals you set for yourself at the beginning of each year.  Wink. I have begun my list and it is getting a bit long and needs to be condensed to make it manageable.  With the year ticking over to 2013, it means that my blog is almost 4 years old.  Really?  Where did the time go? I honestly can’t believe it has been that long.  My first post was on January 17, 2009.  One of my goals is to do something fun for my blog anniversary. Ideas welcome.  Smile.

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A few other goals for 2013 are to further enhance my photography skills and broaden my readership along with scheduling a facelift for my blog.  I still love the look and it is my baby, but a bit of a “refresh” will be just what the doctor ordered.

One of my favorite additions I did for the blog in 2012 was to add my weekly series – “Friday Night Bites”.  It is an opportunity to share with all of you my passion for appetizers and wine.  Speaking of Friday Night Bites, this week I have a recipe I developed years ago and is quite frankly always a guaranteed home run with my guests.  These crab cakes are simple, tasty and super satisfying.  I typically serve the mini size on a real sea shell and the presentation will “wow” your guests. 

Let me know if there are any appetizers that you would love to see in future posts – love your ideas!

Crab Cakes

1 lb. Crab Meat

1 Red bell pepper (finely diced)

6 Green onions finely chopped, about 1 cup

½ c. Bread crumbs
2 t. Crushed garlic (from the jar is fine)

2 t. Dijon Mustard

1 Egg

1 T. Mayo

1 t. Worcestershire sauce

½ t. Salt

½ t. Pepper

3 Shakes of Tabasco sauce

1 T. Old Bay Seasoning

1 c. Panko bread crumbs

½ c. Vegetable oil

Mix all of the ingredients (except panko bread crumbs and vegetable oil). Be careful not to over mix the crab.

Use a small ice cream scooper to form the crab cakes. Place the panko in a separate bowl. Cover each crab cake with the panko bread crumbs. Place onto a large plate or cookie sheet and refrigerate until ready to fry and serve.

To cook, add vegetable oil to large frying pan and heat to medium heat – you do not want to burn the crab cakes. Fry on each side until golden brown. Drain on a paper towel and serve immediately with lemon aioli.

Makes about 25 small or 8 to 10 large crab cakes

Srirachi Aioli

1 Cup Sour Cream

2 Tablespoon Srirachi

Mix together in a bowl until combined and then refrigerate until ready to serve.