Spicy Sriracha Crab Cakes

It’s always good to spice things up, especially at the dinner table. Soybean oil is a healthy vegetable oil produced from South Dakota-grown soybeans. This oil is a key ingredient in the preparation of many of today’s healthy and tasty entrees.

This recipe steps away from the ordinary to give you and your family a fresh take on an old favorite. Adding some zesty Sriracha sauce gives these crab cakes a lively taste you’re sure to enjoy.

Author: Hungry for Truth

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Spicy Sriracha Crabcakes

Ingredients

• 1 pound Dungeness crab meat fresh, picked clean and drained
• 1/3 cup Mayonnaise soybean oil based
• 1/4 cup sour cream
• 2 tablespoons Parsley finely chopped
• 1 tablespoon minced onion
• 1 tablespoon Sriracha hot sauce
• 1/4 teaspoon Black Pepper ground
• 3 cups panko bread crumbs
• 1/4 cup Soybean Oil divided (commonly labeled vegetable oil)

Instructions

1. Combine crab meat, mayonnaise, sour cream, parsley, onion, Sriracha and black pepper in medium bowl. Shape crab mixture into 16, 1 1/2-inch patties.
2. Place panko in a shallow dish. Gently roll crab cakes in panko, pressing into sides and edges to coat completely. Refrigerate crab cakes for 1 hour.
3. Heat 2 tablespoons soybean oil in large, non-stick frying pan over medium heat. Carefully place 8 crab cakes into hot oil. Fry until golden brown on each side and warm throughout, approximately 2 minutes per side. Repeat with remaining soybean oil and crab cakes. Serve with Sriracha mayonnaise.

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