Spicy Sriracha Crab Cakes

Spicy Sriracha Crab Cakes
Serves 16
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180 calories
15 g
25 g
9 g
9 g
2 g
62 g
311 g
1 g
0 g
7 g
Nutrition Facts
Serving Size
62g
Servings
16
Amount Per Serving
Calories 180
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 311mg
13%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 1g
Protein 9g
Vitamin A
2%
Vitamin C
4%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb fresh dungeness crab meat (cleaned and drained)
  2. 1/3 cup mayonnaise (soybean oil based)
  3. 1/4 cup sour cream
  4. 2 tbsp parsley (finely chopped)
  5. 1 tbsp onion (minced)
  6. 1 tbsp Sriracha hot sauce
  7. 1/4 tsp ground black pepper
  8. 3 cups Panko bread crumbs
  9. 1/4 cup Soybean oil (divided)
Instructions
  1. Combine crab meat, mayonnaise, sour cream, parsley, onion, Sriracha and black pepper in medium bowl.
  2. Shape crab mixture into 16, 1 ½- inch patties.
  3. Place Panko in shallow dish. Gently roll crab cakes in Panko, pressing into sides and edges to coat completely.
  4. Refrigerate crab cakes for 1 hour.
  5. Heat 2 tablespoons soybean oil in large non-stick frying pan over medium heat.
  6. Carefully place 8 crab cakes into hot oil.
  7. Fry until golden brown on each side, approximately 2 minutes per side, and warm throughout.
  8. Repeat with remaining soybean oil and crab cakes.
  9. Serve with Sriracha mayonnaise.
beta
calories
180
fat
9g
protein
9g
carbs
15g
more
Adapted from The Soy Connection
Soy for Life http://www.soyforlife.ca/