Sriracha Crab Cakes with Spicy Remoulade Recipe

Name: Sriracha Crab Cakes with Spicy Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Sriracha Hot Sauce; 1 whole Egg White; 2 Tablespoons Sour Cream; 1 Tablespoon Mayonnaise; 2 teaspoons Fresh Lemon Juice; ⅛ teaspoons Paprika; 1 clove Garlic, Finely Minced; 12 ounces, weight Cooked Lump Crab Meat; 1 whole Red Jalapeno, Seeded And Minced; 2 whole Scallions, Chopped; 2 Tablespoons Chopped Parsley; 3/4 cups Panko Breadcrumbs, Divided; Kosher Salt And Black Pepper To Taste; 2 Tablespoons Butter; 4 Tablespoons Vegetable Oil; Optional For Garnish: Lemon Wedges, Chopped Chives And Minced Jalapeno; 1/2 cups Sour Cream; 1 Tablespoon Mayonnaise; 1/2 Tablespoons Sriracha Hot Sauce; 2 pinches Cayenne Pepper; 1 teaspoon Fresh Lemon Juice

Servings: persons

1 Tablespoon Sriracha Hot Sauce
1 whole Egg White
2 Tablespoons Sour Cream
1 Tablespoon Mayonnaise
2 teaspoons Fresh Lemon Juice
⅛ teaspoons Paprika
1 clove Garlic, Finely Minced
12 ounces, weight Cooked Lump Crab Meat
1 whole Red Jalapeno, Seeded And Minced
2 whole Scallions, Chopped
2 Tablespoons Chopped Parsley
3/4 cups Panko Breadcrumbs, Divided
Kosher Salt And Black Pepper To Taste
2 Tablespoons Butter
4 Tablespoons Vegetable Oil
Optional For Garnish: Lemon Wedges, Chopped Chives And Minced Jalapeno
1/2 cups Sour Cream
1 Tablespoon Mayonnaise
1/2 Tablespoons Sriracha Hot Sauce
2 pinches Cayenne Pepper
1 teaspoon Fresh Lemon Juice

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

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 Tablespoon Sriracha Hot Sauce, 1 whole Egg White, 2 Tablespoons Sour Cream, 1 Tablespoon Mayonnaise, and more.

Yes, Sriracha Crab Cakes with Spicy Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sriracha Crab Cakes with Spicy Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions