These delicate crab cakes are so flavorful and delicious! Crispy on the outside, tender on the inside, and deemed "Some of the best crab cake I've ever had" by my husband. The addition of the spicy sriracha sauce just puts these over the top! They are good enough for company but also perfect for those busy week nights. This is definitely a family favorite!
Serves 4 to 6
Adapted from Paula Deen
- 1 lb cooked crab meat (if using canned, drain well)
- 1/2 c crushed Ritz crackers
- 2 green onions, chopped
- 1/4 c green bell pepper, diced
- 1/4 c mayonnaise
- 1 large egg
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 tsp Old Bay Seasoning
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- Flour, for dredging
- 1/4 c avocado oil, for frying
- 1/4 c mayonnaise
- 1 tbsp sriracha sauce
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp brown sugar
- 1/2 tsp fish sauce
In a large bowl, combine the crabmeat, crackers, green onion, bell pepper, mayonnaise, egg, lemon juice, Worcestershire, garlic powder, Old Bay, salt and pepper. Form 6 patties that are approximately 4 inch in diameter and 3/4 inch thick.
Place the crabcakes in the refrigerator for a least 1 hour, or overnight. This will help keep the cakes from falling apart during cooking.
Preheat a large skillet over medium heat. Once the pan is hot, add the peanut oil. Dredge the crab cakes in flour. Place the crab cakes in the hot oil. Fry for 4 to 5 minutes on one side. Carefully turn them over and fry for another 4 to 5 minutes on the other side. Do not be tempted to flip them over any more than this.
Meanwhile, make the sauce. In a small bowl, whisk together the mayonnaise, sriracha, lemon juice, brown sugar and fish sauce. Cover and chill in the refrigerator until ready to use.
Serve the crab cakes with the sriracha sauce on the side.