Crab Cake Recipe with Spicy Aioli

Generous on the crab and topped with a perfectly delicious spicy aioli, this recipe from Chef Binh Li is a must-try--for entertaining or for a special menu--as a first course or main dish.

Don't want to make them yourself? Head to Northwest Landing Restaurant in the atrium at DoubleTree Suites Seattle Airport-Southcenter where their newest Executive Chef, Binh Le will wow the tastebuds with his newly created menu--including these incredible crab cakes as well as many other dishes perfect for sharing amongst family and friends. 


Crab Cake Recipe with Spicy Aioli

From Chef Binh Li at DoubleTree Suites Seattle Airport Southcenter


Crab Cake Ingredients:

  • 1 tbsp Worcestershire Sauce
  • 1/2 tbsp Tobasco
  • 1 1/2 tbsp Chopped Parsley
  • 1 tbsp Chopped Basil
  • 1/2 tbsp Lemon Juice
  • 1 cup Panko (plus extra for rolling)
  • 1 1/2 tbsp Fish Sauce
  • 1 1/2 lbs Dungeness Crab meat
  • 4oz Mayonnaise
  • 1 Diced Red Bell Pepper
  • 1/2 Diced Small Onion
  • 1 oz Minced Garlic


Spicy Aioli Ingredients

  • 2 cups Mayo
  • ​1/2 can of Chipotle in Adobo
  • 1 1/2 oz of Lemon Juice
  • 1 1/2 oz of Sriracha
  • 1/2 tbsp Granulated Garlic
  • 1/2 tbsp Black Pepper
  • 1/2 tbsp Cayenne Pepper
  • 1/2 tbsp Paprika
  • 1/2 oz of Chopped Cilantro


  1. Press all excess liquid from crab meat

  2. Saute bell pepper, onion garlic until tender - cool before using

  3. Mix together crab with all remaining ingredients

  4. Let cool in refrigerator for 30 minutes to let Panko absorb excess liquid

  5. Portion crab mix out into 1.5oz cakes and roll in additional Panko

  6. For the sauce, add all ingredients to a blender or food processor and mix to combine.

  7. Heat a pan with 1oz canola oil over medium-high heat and sear crab cakes until golden on each side. Remove from pan to wire rack.

  8. To serve: Drag aioli across the bottom of small plate. Add two crab cakes to each plate. Garnish with charred lemon wedge

  9. A simple salad of frisee, watermelon radish, and cucumbers tossed in olive oil and salt to taste is a wonderful garnish.

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A Note about the Chef:

Binh Le, Executive Chef at Doubletree Suites by Hilton Seattle Airport- Southcenter, was raised in Southern Vietnam and immigrated to Seattle in 1999, where he was exposed to a style of cooking that infused unique Asian, traditional American and multi-cultural cuisine influences to create a flavorful masterpiece. From early on, Chef Binh knew he enjoyed creating food to please his friends and family. Taking advice from his parents, Chef Binh decided to make sure he would like working in a professional kitchen and applied for the job as a prep cook at Doubletree by Hilton, Seattle. Chef Binh didn't just like it, he loved it and his professional career was born. Years later, Chef Binh is still at it and better than ever. Today, Binh has been welcomed as the newest Executive Chef at DoubleTree Suites Seattle Airport Southcenter. Drop by to say hello and try some of his incredible creations!