The Pioneer Woman Tasty Kitchen
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Sriracha Crab Cakes with Spicy Remoulade

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These beauties are jam-packed with lump crab meat and are kicked up with Sriracha hot sauce.

Ingredients

  • FOR THE CRAB CAKES:
  • 1 Tablespoon Sriracha Hot Sauce
  • 1 whole Egg White
  • 2 Tablespoons Sour Cream
  • 1 Tablespoon Mayonnaise
  • 2 teaspoons Fresh Lemon Juice
  • ⅛ teaspoons Paprika
  • 1 clove Garlic, Finely Minced
  • 12 ounces, weight Cooked Lump Crab Meat
  • 1 whole Red Jalapeno, Seeded And Minced
  • 2 whole Scallions, Chopped
  • 2 Tablespoons Chopped Parsley
  • ¾ cups Panko Breadcrumbs, Divided
  • Kosher Salt And Black Pepper To Taste
  • 2 Tablespoons Butter
  • 4 Tablespoons Vegetable Oil
  • Optional For Garnish: Lemon Wedges, Chopped Chives And Minced Jalapeno
  • FOR THE SAUCE:
  • ½ cups Sour Cream
  • 1 Tablespoon Mayonnaise
  • ½ Tablespoons Sriracha Hot Sauce
  • 2 pinches Cayenne Pepper
  • 1 teaspoon Fresh Lemon Juice

Preparation

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.

One Comment

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Alaska from Scratch on 2.25.2013

You had me at Sriracha! :)

One Review

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mayasmom on 6.6.2015

made these last night for a party. They were delicious. Next time I will leave the seeds in the jalapeño to kick up the heat a little.

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