Go Back
Two crab cakes served on a plate
Print Recipe

Crab Cakes with Creamy Sriracha

Light and flavorful crab cakes with a creamy Sriracha drizzle. 
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 10 crab cakes

Ingredients

Crab Cakes

  • 1 lb lump crab meat
  • 20 saltine crackers, crushed
  • 3 stalks celery, finely diced
  • 1 carrot, shredded
  • 2 tablespoon green onion, chopped
  • 2 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
  • 2 tablespoon Dijon mustard
  • 5 tablespoon light mayo
  • 1 egg, lightly beaten
  • 1 teaspoon Worcestershire Sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Old Bay
  • ½ teaspoon cayenne
  • Salt & pepper, to taste
  • ¾ cup panko
  • 1 tablespoon butter

Creamy Sriracha

  • ¼ cup light mayo
  • 1-2 tablespoon Sriracha (depending on how spicy you like it)
  • 2 teaspoon lemon juice

Instructions

  • 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.