American cuisine
Easy

Crab Cakes With Sriracha Mayo and Cilantro Pesto

Crab Cakes With Sriracha Mayo and Cilantro Pesto
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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
  • tsp. Old bay spice
  • 1 tsp. Dijon mustard
  • Salt to taste
  • 1 large Beaten egg
  • 1 cup Plain bread crumbs
  • Garnish
  • Cilantro
Directions:
Step 1【Cilantro Pesto】
Step 1【Cilantro Pesto】
1
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】
Step 2【Sriracha Mayo】
2
Blend the garlic with a little salt then add lemon juice sriracha hot sauce and mayonnaise.
Step 3【Crab Cakes】
Step 3【Crab Cakes】
3
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】
Step 4【Crab Cakes】
4
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
Step 5
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
Step 6
6
Serve your crispy crab cakes with a topping of cilantro pesto and sriracha mayo.
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