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Recipe Christmas Crab Cakes with Sriracha Mayo

Christmas Crab Cakes with Sriracha Mayo

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    120 mins

  • Cooking

    10 mins

Holiday Fusion Seafood Appetizer Over 60 mins

What You Will Need

Ingredients

  • 1 lb. Crab meat or other lump crab
  • 1 cup Panko crumbs
  • 3 Eggs (beaten)
  • 2 Tbsp. Vegetable oil

Seasoning

  • 1 Tbsp. Lee Kum Kee Sriracha chili sauce
  • 1/2 cup Lee Kum Kee Sriracha Mayo
  • 1/2 Tsp. Old Bay seasoning
  • Salt to taste

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Wash crab and set aside.
  2. Mix 1/2 cup Panko, 1 egg , Old Bay and Lee Kum Kee Sriracha chili sauce with crab. Mix slowly and keep crabmeat as whole as possible.
  3. Form crab cake patties and refrigerate for 1-2 hours.
  4. Pull from refrigerator and dredge in flour, then in egg, then coat in 1/2 cup panko.
  5. Sautee crab cakes in 2 tbsp. vegetable oil in pan on medium to high heat until golden brown.
  6. Drizzle Lee Kum Kee Sriracha Mayo on the crab cake. Ready to serve.

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