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These beauties are jam-packed with lump crab meat and are kicked up with Sriracha hot sauce.
For the crab cakes:
In a large bowl mix together the Sriracha, egg white, sour cream, mayonnaise, lemon juice, paprika, and garlic. Once combined, gently fold in the crab meat, jalapeno, scallions, parsley and ¼ cup of the bread crumbs. You may add additional breadcrumbs if the mixture is too wet. Season with salt and pepper to taste. Divide the mixture into fourths and form each portion into a patty.
Put the remaining 1/2 cup of breadcrumbs in a shallow bowl. Dredge the crab cakes with the remaining breadcrumbs and put them onto a plate. Cover the crab cakes with a sheet of plastic wrap and refrigerate for at least 30 minutes.
Prepare the sauce by whisking together the sour cream, mayonnaise, Sriracha, cayenne and lemon juice in a small bowl. Add salt and pepper to taste and refrigerate for at least 10 minutes.
Heat a large skillet or cast iron on medium heat. Add 1 tablespoon butter and 2 tablespoons oil and melt, swirling the liquid around the skillet. In batches, fry two of the crab cakes for 3-4 minutes on each side, until they are golden brown and heated through. Remove the crab cakes to a paper towel lined plate. Wipe the skillet with a paper towel before adding the remaining butter and oil. Fry the remaining two crab cakes in the same manner.
To plate, drizzle some of the sauce of each over each of the crab cakes and sprinkle additional chives and minced jalapeno over the top. Serve with lemon wedges.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!