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Brunch Dinner

THE ULTIMATE SPICY CRAB CAKE

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.
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