Ingredients
Units
Scale
- Crab Cakes:
- 1 lb crab meat ( squeeze juices out)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon H.U.T.K
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- Sriracha Mayo:
- 1/2 cup mayonnaise
- 1–2 tablespoons Sriracha sauce (to taste)
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the Crab Cake Mixture:
- In a large bowl, combine the crab meat, corn kernels, finely chopped red bell pepper, finely chopped green onion, chopped fresh parsley, and panko breadcrumbs.
- In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, HUTK seasoning, salt, and pepper.
- Pour the wet mixture into the bowl with the crab mixture and gently mix until well combined. Be careful not to break up the crab meat too much.
- Form the Crab Cakes:
- Divide the mixture into 8 equal portions and shape each portion into a patty, about 1 inch thick.
- Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them hold together during cooking.
- Prepare the Sriracha Mayo:
- In a small bowl, mix together the mayonnaise, Sriracha sauce, lime juice, and honey until smooth. Adjust the amount of Sriracha sauce to taste.
- Cook the Crab Cakes:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the crab cakes to the skillet and cook for about 3-4 minutes per side, or until they are golden brown and crispy. You may need to cook them in batches to avoid overcrowding the skillet.
- Serve:
- Transfer the cooked crab cakes to a serving platter.
- Top each crab cake with a dollop of Sriracha mayo.
- Serve immediately, with additional Sriracha mayo on the side if desired.
- Category: seafood, entrees, recipes