Christmas Crab Cakes with Sriracha Mayo
What You Will Need
Ingredients
- 450 g Crab meat or other lump crab
- 1 cup Panko crumbs
- 3 Eggs (beaten)
- 2 Tbsp. Vegetable oil
Seasoning
- 1 Tbsp. Lee Kum Kee Sriracha chili sauce
- 1/2 cup Lee Kum Kee Sriracha Mayo
- 1/2 Tsp. Old Bay seasoning
- Salt to taste
Made with
Lee Kum Kee products
How to make it
Wash crab and set aside.
Mix 1/2 cup Panko, 1 egg , Old Bay and Lee Kum Kee Sriracha chili sauce with crab. Mix slowly and keep crabmeat as whole as possible.
Form crab cake patties and refrigerate for 1-2 hours.
Pull from refrigerator and dredge in flour, then in egg, then coat in 1/2 cup panko.
Sautee crab cakes in 2 tbsp. vegetable oil in pan on medium to high heat until golden brown.
Drizzle Lee Kum Kee Sriracha Mayo on the crab cake. Ready to serve.
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