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  • Recipe Christmas Crab Cakes with Sriracha Mayo

Christmas Crab Cakes with Sriracha Mayo

  • Difficulty
  • Serves
  • Preparation

    120mins

  • Cooking

    10mins

Fusion Seafood Appetizer Easy Recipes Over 60 mins

What You Will Need

Ingredients

  • Crab meat or other lump crab 1 Lb
  • Panko crumbs 1 Cup
  • Eggs (beaten) 3
  • Vegetable oil 2 Tbsp

Seasoning

  • Lee Kum Kee Sriracha chili sauce 1 Tbsp
  • Lee Kum Kee Sriracha Mayo 1 /2 Cup
  • Old Bay seasoning 1 /2 Tsp
  • Some salt to taste

Made with
Lee Kum Kee products

Sriracha Mayo 15oz

Sriracha Sauce

Sriracha Mayo
Sriracha Chili Sauce

Sriracha Sauce

Sriracha Chili Sauce

How to make it

Wash crab and set aside.
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.
Form crab cake patties and refrigerate for 1-2 hours.
Pull from refrigerator and dredge in flour, then in egg, then coat in 1/2 cup panko.
Sautee crab cakes in 2 tbsp. vegetable oil in pan on medium to high heat until golden brown.

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