How to make it
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.