Spicy Sriracha Crab Cakes

It’s always good to spice things up, especially at the dinner table. Soybean oil is a healthy vegetable oil produced from South Dakota-grown soybeans. This oil is a key ingredient in the preparation of many of today’s healthy and tasty entrees.

This recipe steps away from the ordinary to give you and your family a fresh take on an old favorite. Adding some zesty Sriracha sauce gives these crab cakes a lively taste you’re sure to enjoy.

Spicy Sriracha Crabcakes


  • 1 pound Dungeness crab meat fresh, picked clean and drained
  • 1/3 cup Mayonnaise soybean oil based
  • 1/4 cup sour cream
  • 2 tablespoons Parsley finely chopped
  • 1 tablespoon minced onion
  • 1 tablespoon Sriracha hot sauce
  • 1/4 teaspoon Black Pepper ground
  • 3 cups panko bread crumbs
  • 1/4 cup Soybean Oil divided (commonly labeled vegetable oil)


  • Combine crab meat, mayonnaise, sour cream, parsley, onion, Sriracha and black pepper in medium bowl. Shape crab mixture into 16, 1 1/2-inch patties.
  • Place panko in a shallow dish. Gently roll crab cakes in panko, pressing into sides and edges to coat completely. Refrigerate crab cakes for 1 hour.
  • Heat 2 tablespoons soybean oil in large, non-stick frying pan over medium heat. Carefully place 8 crab cakes into hot oil. Fry until golden brown on each side and warm throughout, approximately 2 minutes per side. Repeat with remaining soybean oil and crab cakes. Serve with Sriracha mayonnaise.