Asian Crabcake Recipe with Sriracha Aioli

From: Sushi Den, Denver, CO. Yield: 4 to 6 crab cakes.

1 lb. lump crabmeat, picked over for shells
¼ cup panko bread crumbs
1 shallot, chopped
½ red bell pepper, diced
zest and juice of 1 lime
2 Tbsp. chopped cilantro
2 egg whites, lightly beaten
¼ cup good-quality  mayonnaise
1 Tbsp. sriracha
¼ tsp. salt
1⁄8 tsp. white pepper

Sriracha Aioli (yields 1 cup):
2⁄3 cup good-quality mayonnaise
juice of 1 lime
1 Tbsp. chopped cilantro
1 Tbsp. sriracha
¼ tsp. salt

In a large mixing bowl, combine cleaned crabmeat and panko bread crumbs. Coat crabmeat evenly. In a second mixing bowl, combine shallot, bell pepper, lime zest and juice, cilantro, egg whites, mayonnaise, sriracha, salt and pepper. Pour wet mixture over dry ingredients and carefully mix so that lump crabmeat is not broken up. Form into patties and allow to sit in refrigerator for at least 1 hour. This will help set up the crabcakes and get them ready for frying.

In a frying pan, heat neutral-tasting oil to 350°F. Use enough oil to come at least halfway up the side of the crabcakes. Fry until golden brown and internal temperature reaches 145°F, approximately 3 to 4 minutes on each side. Serve with sriracha aioli.

For sriracha aioli: Combine all ingredients with a whisk, except for chopped cilantro. Stir in cilantro by hand. Refrigerate for at least 30 minutes or until ready to use.