Lumen’s Crab Cake Recipe

Try this tasty appetizer from the Detroit restaurant
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Lumen, a brassiere-meets-beer-garden located in Detroit’s Beacon Park, is sharing a dish from the Snacks section of its menu. Check out the restaurant’s crab cake recipe β€” complete with a homemade Sriracha aioli β€” below.

How to Make Lumen’s Crab CakeΜύ

IngredientsΜύ

1 lb. lump crab meat

ΒΌ cup panko bread crumbs

ΒΌ red onion, finely diced

Β½ red pepper, finely diced

2 Tbsp. chivesΜύ

ΒΌ cup mayonnaiseΜύ

1 Tbsp. Sriracha

Lemon juice from half a lemon

Salt and pepper

Sriracha aioli*

*Sriracha aioli ingredientsΜύ

1 cup mayo

1 Tbsp. SrirachaΜύ

Juice of Β½ lemon

Salt and pepper to taste

Mix all ingredients in a bowl and season with salt and pepper.

Directions

In a bowl, combine half the crab meat with mayonnaise, bread crumbs, onion, red pepper, chives, Sriracha, lemon juice, and salt and pepper. Mix well. Cover the mixture and place in the refrigerator for 30 minutes. Fold in remaining crab meat and form into patties β€” be careful to not over work the crab meat, breaking it up into small pieces. Heat pan to medium-high heat, add oil, and cook cakes until golden brown. Serve with Sriracha aioli.

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