Crab Cakes
Crab Cakes
These crab cakes are the perfect way to make dinner for two extra special. Top the dish with homemade Sriracha ginger mayo. Recipe courtesy of Eggland's Best
Prep Time
15
minutes
Cook Time
12
minutes
Servings
2
Total time: 27 minutes
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon minced ginger root
- 1 teaspoon sriracha hot chili sauce
- 1/8 teaspoon salt
- 1/4 cup butter
- 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 teaspoon dijon mustard
- 1 teaspoon minced ginger root
- pinch of ground red pepper (cayenne)
- 6-8 ounce lump crab meat, drained
- sliced green onions, as desired
Directions
- 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, Dijon mustard, 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.