Dark's Kitchen

Crab Cakes;

16 oz. crab meat
1 Tbsp butter
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 small onion, finely chopped
20 saltine crackers, crushed
1/2 C mayonnaise
1 egg, beaten
1 Tbsp Worcestershire
1 tsp Siracha sauce
Vegetable oil, as needed
salt, to taste
pepper, to taste

Siracha Remoulade;

1 C mayonnaise
2 Tbsp ketchup
1 Tbsp Sriracha
1/2 tsp red wine vinegar
1 tsp creole seasoning
2 tsp prepared horseradish
1 clove garlic, minced
1 Tbsp lemon juice
salt, to taste
pepper, to taste


Heat butter in a large skillet, over medium heat. Add celery, red pepper, and onion.

Season with salt and pepper, stirring occasionally.

Cook vegetables until softened. Set aside to cool.

Combine crab, vegetables, crackers, egg, Worcestershire, mayonnaise, and Sriracha, until just combined.

Do not break up the crab lumps. Form into 3 inch patties.

Heat 2 Tbsp vegetable oil in the skillet. When oil is hot, add crab cakes to the pan, being careful not to over-crowd.

Brown crab cakes for 3 minutes before flipping.

Cover the pan with the lid while the second side browns. Set aside.

Add more oil, if needed. Continue with remaining crab cakes.

In a medium bowl, combine mayo, ketchup, Sriracha, vinegar, creole, horseradish, garlic, lemon juice, salt, and pepper. Mix well.
Sriracha Crab Cakes
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