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.
