Sriracha Crab Cakes with Spicy Remoulade

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.