Crab Cakes with Chili Crisp Aioli

Crab Cakes

• 2 tbsp mayonnaise
• 2 eggs
• 1 tsp CinSoy Soy Sauce 
• 1 shallot, minced
• 1 garlic clove, minced
• 8-9 ounces lump crab meat
• 1/2 cup panko bread crumbs
• 1/2 lime, juiced
• Kosher salt to taste
• 1 tbsp oil
• 1 tbsp butter

Chili Crisp Aioli

• 1 cup mayonnaise
• 2 tbsp CinSoy Chili Crisp
• 1 tsp CinSoy Soy Sauce
• 1/2 lime, juiced
• 2 stalks green onion, sliced
• 1 tbsp sesame oil

Crab Cakes:

1. Add all ingredients to a mixing bowl.
2. Mix until well combined. 
3. Separate your mixture into 4 - 6 portions depending on the size you prefer. 
4. Shape into cakes and chill for 1-2 hours. 
5. Bring a pan to medium heat. Add oil and butter. 
6. Sear the crabcakes on each side until golden brown and cooked through - about 4-5 minutes per side. 
7. Sprinkle with kosher salt when you remove them from the pan. 

Chili Crisp Aioli:

1. Add all of the ingredients to a mixing bowl. 
2. Whisk together to combine and emulsify the ingredients. 
3. Serve on the side or spread on the plate with the crabcakes.