Summer Crab Cakes with Sriracha Aioli & Peach Slaw

One of my favorite things to order at a restaurant in the summer is crab cakes.  In fact, I judge the quality of a restaurant by how they make their crab cakes! They have to be full of lump crab meat with not much filler, crispy on the outside and moist and flavorful on the inside. It’s even better if they are served with some type of slaw or chutney on the side. Yum, I get hungry just thinking about these!  So I decided to make these for my husband’s birthday because he enjoys them almost as much as I do!

Crab cakes are really not difficult to make. The hardest part is keeping them together enough to hold their shape so you can flip them without them falling apart. But adding an egg and refrigerating them before cooking really helps avoid any problems.

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Ingredients for the Peach Slaw:

  • 1 container of sliced and cut cabbage slaw  (the one I bought from Fresh Direct had all kinds of other sliced and chopped vegetables like slivered beets and greens like baby kale and arugula – which was great! You may want to add a handful of your own greens)
  • 1 ripe peach or nectarine sliced into matchstick size pieces
  • 3 TB. of lemon juice or apple cider vinegar
  • 1 Tb. of honey
  • 3 – 4 TB. of olive oil
  • 1/2 teaspoon of celery seed
  • salt & pepper to taste
  • 2 TB. of mayonnaise
  • 1 teaspoon of dijon mustard
  •  mix together in a bowl, cover  and refrigerate

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Ingredients for the Crab Cakes:     (makes four crab cakes)

  • 1 container of Lump Crab Meat (set aside)
  • 1 egg
  • 3 TB. of a good mayonnaise
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of Worcestershire sauce
  • 2 TB. of minced parsley
  • 3 – 4 TB. of thinly sliced & chopped green onions
  • salt & pepper to taste
  •  Mix the above ingredients together in a small bowl – except the crab.

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1/2 cup of panko bread crumbs

* Stir in the bread crumbs, and then gently fold in the crab meat.

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* Form into 4 patties about 1/2″ – 1″ thick and chill in the refrigerator for 1 /2 hour to an hour.

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* Fry the cakes in a few Tb. of olive oil until lightly golden brown on each side. Carefully using a thin metal spatula, flip over only once.

Serve the crab cakes while warm with the chilled peach slaw on the side. I added a dollop of a sriracha aioli on top.

(You can make this by adding a touch of  sriracha sauce to some regular mayonnaise)

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Crab cakes are always a special summer treat, and they are not hard to make if you have a container of lump crab meat on hand.

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I hope you and your family or friends enjoy these as much as I do!


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