Asian Crabcake Recipe with Sriracha Aioli

From: Sushi Den, Denver, CO. Yield: 4 to 6 crab cakes.

1 lb. lump crabmeat, picked over for shells
¼ cup panko bread crumbs
1 shallot, chopped
½ red bell pepper, diced
zest and juice of 1 lime
2 Tbsp. chopped cilantro
2 egg whites, lightly beaten
¼ cup good-quality  mayonnaise
1 Tbsp. sriracha
¼ tsp. salt
1⁄8 tsp. white pepper

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