American cuisine

Easy

Crab Cakes With Sriracha Mayo and Cilantro Pesto

Name: Crab Cakes With Sriracha Mayo and Cilantro Pesto
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: Cilantro Pesto; 2 cloves Garlic; 3/4 cup Pine nuts; 3/4 cup Parmesan shaved; 1 tsp. Salt; 1 bu. Cilantro; 1/2 large Lemon juice; 1/2 cup Olive oil; Sriracha Mayo; 1/2 tsp. Kosher salt; 2 cloves Garlic, minced; 1/2 large Lemon juice; 12 tbsp. Sriracha sauce; 1 cup Mayonnaise; Crab Cakes; 3 tbsp. Olive oil; 1 tbsp. Unsalted butter; 3/4 cup Brown onion, diced; 4 stalks Celery, fine diced; 1/2 tsp. Salt; 1/2 lb. Lump crab meat; 1/2 cup Whole egg mayonnaise; 2 tbsp. Capers; 1/4 cup Parsley, chopped; 1ㅤ tbsp. Worcestershire sauce; 1½ tsp. Old bay spice; 1 tsp. Dijon mustard; ㅤ ㅤ Salt to taste; 1 large Beaten egg; 1 cup Plain bread crumbs

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

These Crab cakes have become a very popular dish for years in my restaurant. I have a couple of secret house ingredients that I would like to share with you. The lump crab meat takes precedence, the capers and old bay seasoning are some of my personnel touches, the capers are my secret love in the crab cakes. Fresh and vibrant cilantro pesto is looking good, sitting on top. With a dollop of sriracha mayo to add a subtle kick and finishing touch.

Recipe

PRE TIME: 30 min

COOKING TIME: 10 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

Cilantro Pesto
2 cloves Garlic
3/4 cup Pine nuts
3/4 cup Parmesan shaved
1 tsp. Salt
1 bu. Cilantro
1/2 large Lemon juice
1/2 cup Olive oil
Sriracha Mayo
1/2 tsp. Kosher salt
2 cloves Garlic, minced
1/2 large Lemon juice
12 tbsp. Sriracha sauce
1 cup Mayonnaise
Crab Cakes
3 tbsp. Olive oil
1 tbsp. Unsalted butter
3/4 cup Brown onion, diced
4 stalks Celery, fine diced
1/2 tsp. Salt
1/2 lb. Lump crab meat
1/2 cup Whole egg mayonnaise
2 tbsp. Capers
1/4 cup Parsley, chopped
1ㅤ tbsp. Worcestershire sauce
1½ tsp. Old bay spice
1 tsp. Dijon mustard
ㅤ ㅤ Salt to taste
1 large Beaten egg
1 cup Plain bread crumbs
Garnish
ㅤ ㅤ Cilantro

Directions:

Step 1【Cilantro Pesto】

Blend together garlic, pine nuts parmesan cheese and salt. Add the cilantro and blend in batches, Add lemon juice and olive oil blend together then trickle in the oil mix set aside in the fridge.

Step 2【Sriracha Mayo】

Blend the garlic with a little salt then add lemon juice sriracha hot sauce and mayonnaise.

Step 3【Crab Cakes】

Place equal parts oil and butter into a medium-hot pan add the onions and celery saute until tender and translucent. Season with salt, allow to cool down.

Step 4【Crab Cakes】

In a bowl place the crab meat, mayonnaise, capers, parsley, Worchester sauce, old bay spice, dijon mustard, salt, and the cooled down celery/ onion mix. Combine the ingredients then add the beaten egg and bread crumbs. Note: At this stage you can trial cook a small crab pattie in your medium-hot pan with oil, to see if it holds together add more crumbs if too loose.

Step 5

Shape your crab cakes to the desired size and shallow fry each side until they are lightly golden and crispy. 6-10 minutes place onto kitchen paper to absorb excess oil.

Step 6

Serve your crispy crab cakes with a topping of cilantro pesto and sriracha mayo.