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 — complete with a homemade Sriracha aioli — below.
How to Make Lumen’s Crab Cake
Ingredients
1 lb. lump crab meat
¼ cup panko bread crumbs
¼ red onion, finely diced
½ red pepper, finely diced
2 Tbsp. chives
¼ cup mayonnaise
1 Tbsp. Sriracha
Lemon juice from half a lemon
Salt and pepper
Sriracha aioli*
*Sriracha aioli ingredients
1 cup mayo
1 Tbsp. Sriracha
Juice of ½ 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 — 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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