Crab Cakes With Spicy Sriracha Aioli + Wine

I have to thank my friend Erin for this recipe idea.  She had been telling me for weeks to try Paula Deens Crab Cakes.  This was my second go at them and rest assured they are delicious y'all.  I made this meal for my dad's birthday this past weekend and it was a huge hit.  The crab cakes can be made ahead and then stored in the fridge til you are ready to fry them up.  The Sriracha Aioli makes the crab cakes pop.  We kind of just made up the aioli recipe and it turned out fantastic.  If you like a hint of heat you will love the sauce.  We served our crab cakes with Succotash, my dad's favorite.

I highly recommend serving the Crab Cakes with this Sauvignon Blanc.  So there you go: Crab Cakes + Succotash + Sauvignon Blanc = the perfect meal.

CRAB CAKES WITH SPICY SRIRACHA AIOLI

1 pound crabmeat, picked free of shells

1/3 cup crushed crackers (recommended: Ritz)

3 green onions (green and white parts), finely chopped

1/2 cup finely chopped bell pepper

1/4 cup mayonnaise

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon salt

Dash cayenne pepper

Flour, for dusting

1/2 cup peanut oil

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce

SPICY SRIRACHA AIOLI

Mayonaise

Sriracha

Wasabi Powder

Soy Sauce

Since we made the sauce up I have no measurements.  I just kind of mixed and tasted as I went.  So mix to your liking.  I would guess about 3/4- 1 cup mayo and then about 1 teaspoon of each following..