Crab Cakes with Creamy Sriracha Sauce


The best crab cakes I have ever eaten was at the 30-A restaurant in Destin, FL. In my attempt to recreate them I tried several variations but this comes out great every time, it is adapted from the Philips Crab Cake recipe.. The hot sauce makes a great dipping sauce for shrimp. I bake them so they are not greasy. I don’t flip them and the seem to brown well on both sides. I also serve with a creamy Wasabi sauce, too.


  • 8oz. Pasteurized Crab Meat
  • 1 tsp. Trader Joe’s 21 herb seasoning
  • 1 egg, beaten
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. dry mustard
  • 1 Tbsp. mayonnaise
  • 1/2 tsp. lemon juice
  • 1 1/2 tsp. melted butter
  • 1/2 tsp. oregano
  • 1/2- 3/4 c. Panko Breadcrumbs



In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. On wax paper shape crab mixture into 5 or 6 cakes. Line a baking sheet with tin foil or use a non stick pan and transfer the crab cakes to the pan. Bake at 375°F degrees for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165 degrees. Serve with sauce drizzled on the plate


Creamy Sriracha Sauce:

  • 3 Tablespoons mayo
  • 1 Tablespoon Sriracha Sauce
  • 1 teaspoon lemon juice

In a small bowl, combine ingredients until smooth. Put in a plastic bottle with a nozzle and drizzle on the plate. Or just serve as a dollop on the side. I served these with a side of Kale salad.


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