

Recipe
Savannah Crab Cakes with Lemon Sriracha Sauce
- 1 Tbs Extra Virgin Olive Oil
- 1 Tbs butter, unsalted
- ½ cup onions, very finely chopped
- ½ cup celery very finely chopped
- 12 oz lump crabmeat
- 2 Tbs fine bread crumbs, plain
- 1 egg
- 2Tbs whole milk
- 2 Tbs s.a.l.t. sisters Savannah Seafood Rub & Seasoning
- 2 Tbs parsley, finely chopped
- Additional breadcrumbs for coating
Directions
Melt EVOO and butter in a saute pan over medium heat. Add the onions and celery, saute until softened, about 10 minutes. Transfer to a mixing bowl. To the bowl and crabmeat, breadcrumbs, egg, milk, Savannah Seafood Rub & Seasoning and parsley, mix well. Divide crab mixture into 6 even balls. Carefully shape by flattening them slightly between your fingers. Place additional breadcrumbs on a small plate. Lightly coat each cake in the additional breadcrumbs and place on a separate plate, refrigerate for 1 hour. Heat EVOO in a saute pan, sear crab cakes until golden brown on both sides. Serve immediately with Lemon Sriracha Sauce.
Lemon Sriracha Sauce:
¼ cup mayonnaise
1 Tbs Sriracha sauce
1 Tbs lemon juice, freshly squeezed
Place all ingredients in a small bowl and mix thoroughly.
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