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Crab Cakes with Creamy Sriracha
Light and flavorful crab cakes with a creamy Sriracha drizzle.
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
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
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
Creamy Sriracha
1/4
cup
light mayo
1-2
Tbsp
Sriracha
(depending on how spicy you like it)
2
tsp
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.