Friends...it's time to treat yo self.
How awesome are crab cakes, really. But we're not done there. Enter: Creamy Sriracha. SO MANY YUMMY NOISES!
These crab cakes are full of huge lumps of crab meat, (sounds obvious but how disappointing is a barely-crabby crab cake?), fresh herbs, crunchy celery, and coated in a light & crispy panko crust...are you drooling yet? (I am.)
This recipe came from my amazingly-talented-in-the-kitchen mother. She has an incredible knack for tweaking recipes to make them healthier AND incredibly delicious (thanks, Mom!). These crab cakes come in at just 123 calories a piece - so much indulgence for so few calories!
I'll warn you, the lump crab meat isn't cheap. BUT! Before you write off this recipe, put it into perspective - this recipe makes 10 crab cakes. 10! Think about what you'd pay for that many crab cakes at a restaurant and this price tag is looking just fine. Let's begin.
Gather your ingredients:
Combine everything except the panko in a big bowl, and mix!
Gently form the mixture into 10 patties.
Resist the urge to taste it right now...yes, the crab is cooked but there is raw egg in there. Plus they don't take that long to cook, you can hold out!
Coat each patty in panko...
Lightly butter up your favorite griddle and cook for 5 minutes per side. (Make sure you re-butter the griddle when you flip so each crab cake takes on that lovely golden brown hue on both sides.)
Note: the second side may not need the full five minutes, so make sure you take a peek to check how the browning is going.
Oh, hello gorgeous.
Top it with the creamy Sriracha and serve with a slice of lemon. We made some oven-roasted asparagus to go with them and it was delicious!
Yummy noises await you!
Light and flavorful crab cakes with a creamy Sriracha drizzle.
- 1 lb lump crab meat
- 20 saltine crackers, crushed
- 3 stalks celery, finely diced
- 1 carrot, shredded
- 2 Tbsp green onion, chopped
- 2 Tbsp parsley, chopped
- 1 Tbsp chives, chopped
- 2 Tbsp Dijon mustard
- 5 Tbsp light mayo
- 1 egg, lightly beaten
- 1 tsp Worcestershire Sauce
- 1 Tbsp fresh lemon juice
- 1 Tbsp Old Bay
- 1/2 tsp cayenne
- Salt & pepper, to taste
- 3/4 cup panko
- 1 Tbsp butter
- 1/4 cup light mayo
- 1-2 Tbsp Sriracha (depending on how spicy you like it)
- 2 tsp lemon juice
In a large bowl, mix all crab cake ingredients except for panko and butter. Mix ingredients thoroughly, but try not to over-shred the crab meat.
Shape into 10 patties and press into panko on each side.
Lightly butter a griddle and sauté over medium heat until golden brown, about 5 minutes per side. Make sure to re-butter the skillet when flipping to ensure even browning on both sides.
In a small bowl, whisk together ingredients for creamy Sriracha and serve drizzled over crab cakes or on the side.