INGREDIENTS
SRIRACHA GINGER MAYO

• 1/3 cup mayonnaise
• 1 teaspoon minced ginger root
• 1 teaspoon sriracha hot chili sauce
• 1/8 teaspoon salt

CRAB CAKES

• 1/4 cup utter
• 1 Eggland’s Best® Egg (large), beaten
• 1/4 cup crushed buttery round crackers
• 1 tablespoon finely chopped green onion
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon minced ginger root
• Pinch of ground red pepper (cayenne)
• 6 to 8 ounces lump crab meat, drained
• Sliced green onions, as desired

Instructions

• Combine all Sriracha Ginger Mayo ingredients in small bowl. Refrigerate until ready to serve.
• Combine 1 tablespoon melted butter, egg, crackers, green onion, Worcestershire sauce, ginger, and ground red pepper in bowl.
• Gently stir in crab meat.
• Form mixture into 4 even patties, about 3 inches in diameter.
• Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat.
• Add crab cakes; cook 3 minutes per side or until deep golden brown.
• Serve immediately with Sriracha Ginger Mayo and garnish with sliced green onion as desired.