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Crab Cakes with Ginger and Spicy Mayo
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Sriracha Ginger Mayo

1/3 cup mayonnaise

1 teaspoon finely chopped fresh ginger root

1 teaspoon Sriracha sauce

1/8 teaspoon salt

Crab Cakes

1 Half Stick (1/4 cup) Land O Lakes® Butter, divided

1 large Land O Lakes® Egg, beaten

1/4 cup crushed buttery round crackers

1 tablespoon finely chopped green onion

1 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon finely chopped fresh ginger root

Pinch ground red pepper (cayenne)

6 to 8 ounces lump crab meat, drained


Sliced green onions, as desired

How to make

  1. STEP 1

    Combine all Sriracha Ginger Mayo ingredients in small bowl. Refrigerate until ready to serve.

  2. STEP 2

    Combine 1 tablespoon melted butter, egg, crackers, 1 tablespoon green onion, Worcestershire sauce, ginger root and cayenne in bowl. Gently stir in crab meat.

  3. STEP 3

    Form mixture into 4 patties, each about 3 inches in diameter.

  4. STEP 4

    Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add crab cakes; cook 3 minutes per side or until deep golden brown.

  5. STEP 5

    Serve immediately with Sriracha Ginger Mayo and garnish with sliced green onion as desired.

Tip #1

For the best results, use refrigerated fresh crab meat.

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