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1
For the crab cakes: In a large bowl mix together the Sriracha, egg white, sour cream, mayonnaise, lemon juice, paprika, and garlic.
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2
Once combined, gently fold in the crab meat, jalapeno, scallions, parsley and 1/4 cup of the bread crumbs.
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3
You may add additional breadcrumbs if the mixture is too wet.
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4
Season with salt and pepper to taste.
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5
Divide the mixture into fourths and form each portion into a patty.
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6
Put the remaining 1/2 cup of breadcrumbs in a shallow bowl.
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7
Dredge the crab cakes with the remaining breadcrumbs and put them onto a plate.
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8
Cover the crab cakes with a sheet of plastic wrap and refrigerate for at least 30 minutes.
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9
Prepare the sauce by whisking together the sour cream, mayonnaise, Sriracha, cayenne and lemon juice in a small bowl.
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10
Add salt and pepper to taste and refrigerate for at least 10 minutes.
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11
Heat a large skillet or cast iron on medium heat.
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12
Add 1 tablespoon butter and 2 tablespoons oil and melt, swirling the liquid around the skillet.
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13
In batches, fry two of the crab cakes for 3-4 minutes on each side, until they are golden brown and heated through.
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14
Remove the crab cakes to a paper towel lined plate.
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15
Wipe the skillet with a paper towel before adding the remaining butter and oil.
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16
Fry the remaining two crab cakes in the same manner.
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17
To plate, drizzle some of the sauce of each over each of the crab cakes and sprinkle additional chives and minced jalapeno over the top.
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18
Serve with lemon wedges.
