Lumen’s Crab Cake Recipe

Try this tasty appetizer from the Detroit restaurant

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 


1 lb. lump crab meat

ÂĽ cup panko bread crumbs

ÂĽ 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.


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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Lyndsay Green, a New York native, spent several years as a beauty editor at national glossies, including Ebony, Glamour magazine’s Glam Belleza Latina, and Teen Vogue. After relocating to Detroit in 2017, she served as managing editor at Hour Detroit, and has since transitioned into the role of the magazine's dining editor. Green devotes most of her time to eating her way through metro Detroit's culinary scene. At home, she's a budding homesteader growing her own organic produce — and a decent cook, too! Find her on Instagram at @ladyluff and email her at