3green onionswhite and light green parts only, finely diced
For frying
1/4cupcanola oilfor frying
For Sriracha Aioli
1/4cupMayonnaise
1tablespoonsriracha
Instructions
In medium bowl, whisk together egg, mayonnaise, green onions, old bay seasoning, sriracha and Worcestershire sauce.
Fold in panko breadcrumbs and lump crab meat.
Shape into patties - I use an ice cream scoop for easy portioning.
Refrigerate uncooked patties for at least one hour before cooking.
Meanwhile, make the sriracha aioli. Refrigerate until ready to serve.
When ready to cook, heat 1/4 cup canola or other high heat oil in a large frying pan over medium high heat.
When oil is hot, arrange 4-5 crab cakes in the frying pan. Allow to fry, undisturbed, or 3-4 minutes, or until golden brown on the bottom. Flip and cook on the other side for another 3 -4 minutes. Remove from pan, repeat with the remaining crab patties. Watch the heat of the pan, reduce heat if crab cakes are browning to quickly.
Serve while hot with lemon wedges and sriracha aioli.
Notes
Store leftovers in a sealed container in the refrigerator for up to two days. They can be reheated in the oven on a baking sheet at 350 degrees for 5-10 minutes, or until just heated through.