• Prep Time: 20 min
  • Cook Time: 1 hour,10 min
  • Total Time: 1 hour 30 min
  • Makes: 16 servings

Spicy Sriracha Crab Cakes


  • 1 pound Fresh Dungeness crab meat,picked clean and drained
  • 1⁄3 cup Mayonnaise,soybean oil based
  • 1⁄4 cup Sour cream
  • 2 tablespoons Finely chopped parsley
  • 1 tablespoon Minced onion
  • 1 tablespoon Sriracha hot sauce
  • 1⁄4 teaspoon Ground black pepper
  • 3 cups Panko bread crumbs
  • 1⁄4 cup Soybean oil,divided (commonly labeled vegetable oil)

Instructions for Spicy Sriracha Crab Cakes

Combine crab meat,mayonnaise,sour cream,parsley,onion,Sriracha and black pepper in medium bowl.Shape crab mixture into 16,1 ½- inch patties.

Place panko in shallow dish.Gently roll crab cakes in panko,pressing into sides and edges to coat completely.Refrigerate crab cakes for 1 hour.

Heat 2 tablespoons soybean oil in large non-stick frying pan over medium heat.Carefully place 8 crab cakes into hot oil.Fry until golden brown on each side,approximately 2 minutes per side,and warm throughout,Repeat with remaining soybean oil and crab cakes.Serve with Sriracha mayonnaise.

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