The addition of ginger and just a hint of heat from spicy mayo, make these crab cakes extra flavorful and the perfect dinner for two.
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Sriracha Ginger Mayo
1/3 cup mayonnaise
1 teaspoon minced ginger root
1 teaspoon sriracha hot chili sauce
1/8 teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter
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
Pinch of ground red pepper (cayenne)
6 to 8 ounces lump crab meat, drained
Sliced green onions, as desired
Combine all Sriracha Ginger Mayo ingredients in small bowl. Refrigerate until ready to serve.
Combine 1 tablespoon melted butter, egg, crackers, green onion, Worcestershire sauce, ginger, and ground red pepper in bowl. Gently stir in crab meat.
Form mixture into 4 even patties, about 3 inches in diameter.
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.
Serve immediately with Sriracha Ginger Mayo and garnish with sliced green onion as desired.
For the best results, use refrigerated fresh crab meat.
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