Thursday, January 10, 2013

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.


28 comments:

  1. These look amazing! I love crab cakes and haven't made them in a while.....thanks for the idea. Plus, I love your Srirachi Aioli with it......yum!

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  2. Lisa! You had me at crab cakes, but when I saw the sriracha, my heart just swooned :) You know this is my kinda appetizer. The Friday Night Bites were my favorite addition of yours this year, and I just can't wait to see the little renovations you have in store for Authentic Suburban Gourmet :)

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    1. Thank you Liren! Look forward to many more foodie adventures with you in 2013!

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  3. Srirachi is probably the most used condiment in my house...I love the stuff! This looks delicious and I will definitely have to try. Thanks for sharing!

    Sincerely,
    Happy Valley Chow

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  4. Lisa, this looks like something from a fine restaurant, a very fine one indeed.

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  5. Your crab cakes look incredible, Lisa! Love the aioli too! :)

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  6. Congratulations on almost 4 years of blogging-I know, where does the time go??!!
    I'm always ordering crab cakes in a restaurant when I have the chance-they are probably my favorite starter for a nice dinner. But, I rarely make them at home...I guess I could give them a try-I'm sure I would be very popular for serving these heavenly looking crab cakes ;-)

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    1. Thank you Patty! Looking forward to our next foodie adventure!

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  7. I think your photography is Perfect! And these crab cakes look quite perfect too. :D

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    1. Ahhhh thank you Valerie! I am most hard on myself! Happy New Year!

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  8. Love Sriracha!I usually just put it in my eggs or noodles but this is such an incredible way to use it! and Happy blog anniversary Lisa! How about throwing a virtual appetizer party to celebrate? I would join in :)

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    1. Happy New Year Rose! Love your idea of a virtual appetizer party! Thank you for sharing!

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  9. I hear you on how time fly's by, congrats on the 4 years!! Your blog is beautiful and so is all your recipes. These crab cakes look fantastic perfect little appetizer.

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  10. I have not even attempted to set some goals for this year yet :( But these little guys look amazing and I love that sauce...beautiful Lisa!

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    1. Thank you! My goal is to complete my 2013 goals! Happy 2013 to you!

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  11. Wow, you have been doing this for 4 years? That's why it seems so effortless for you to produce all these stunning recipes and photos! I haven't had crab cakes in a long time. Need to change that soon...

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  12. Can't get any better! I'll have to save this recipe since this is tried and tested. This is absolute visual treat !! I am sure this must have tasted fabulous! http://cosmopolitancurrymania.blogspot.in/

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    1. Thank you for stopping by! Let me know how you like it.

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  13. I bought two crabs last night but they didn't last long at all. Will have to pick up more so I can make these crab cakes. Love the aioli you served them with.

    Looking forward to all you have in store for ASG! :)

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    1. Thank you Jean! These crab cakes are supreme. Look forward to seeing you soon.

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  14. Hi Lisa, I just stumbled across your blog on Pinterest. I've been browsing through your recipes, and they all look so fabulous! I just got a big bottle of Sriracha and now have another great use for it. Good food and great pictures, too. ~ Kathryn

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    1. Thank you for stopping by Kathryn! Thank you for the kind words.

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