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I seem to be obsessed trying to find the perfect crab cake recipe. The thing I really liked about this one is that they where a little more moist and had some flavor to it. I used a Sriracha Cream sauce on top of the crab cakes and it pair perfectly.

Sriracha cream sauce:

1/2 cup mayonnaise

2-3 tablespoons Sriracha

1 1/2 tablespoons sweetened condensed milk

To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.

McCormick & Schmick’s Crab Cake

(Adapted from McCormick & Schmick’s)


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1/2 cup mayonnaise

2 eggs

1/2 tablespoon Old Bay seasoning

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon dry mustard

1 pound Lump Blue or Dungeness crab meat

1 tablespoon chopped parsley

1 tablespoons minced celery

1 tablespoons minced onion

1 tablespoon minced red bell pepper

1 cup (plus additional for coating) Panko bread crumbs

Vegetable or salad oil, for frying

Lemon wedges, for garnish

Tartar sauce


Combine the mayonnaise, eggs, Old Bay, Dijon and dry mustard, Worcestershire and black pepper in a bowl.


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In a separate bowl, mix 1 cup of the Panko bread crumbs, crab meat, bell pepper, onion, celery and parsley.


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Gently fold the first sauce mixture into the crab meat mixture.


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Be very careful not to break up the crab meat. Chill in refrigerator for at least 2 hours. Once chilled, form the mixture into eight or nine balls (approximately 4 ounces each).


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Coat the balls with some additional Panko crumbs to form a light crusting. Press slightly to flatten each ball.


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Heat large sauté pan and add enough oil to cover the bottom of the pan. Place the cakes one at a time into the hot oil. Cook until golden brown and crispy on one side. Flip and cook until golden brown and crispy on the second side. Remove from pan and drain on paper towels before serving. I baked mine at 350 degrees F for 20 minutes instead of pan frying them.


Serve garnished with fresh lemon wedges and a zesty tartar sauce or a light spring salad with shaved fennel and citrus vinaigrette.

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