Crab Cakes

Crab Cakes
Prep Time
15 min
Cook Time
12 min
2 servings
Recipe by: Eggland's Best

The perfect dinner for two or a great appetizer!

Make This Recipe



  • 1/3 cup mayonnaise
  • 1 teaspoon minced ginger root
  • 1 teaspoon sriracha hot chili sauce
  • 1/8 teaspoon salt


  • 1/4 cup Land O Lakes® Butter
  • 1 Eggland's Best Egg (large), beaten
  • 1/4 cup crushed buttery round crackers
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced ginger root
  • Pinch of ground red pepper (cayenne)
  • 6 to 8 ounces lump crab meat, drained
  • Sliced green onions, as desired


Combine all Sriracha Ginger Mayo ingredients in small bowl. Refrigerate until ready to serve.

Combine 1 tablespoon melted butter, egg, crackers, green onion, Worcestershire sauce, ginger, and ground red pepper in bowl.

Gently stir in crab meat.

Form mixture into 4 even patties, about 3 inches in diameter.

Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat.

Add crab cakes; cook 3 minutes per side or until deep golden brown.

Serve immediately with Sriracha Ginger Mayo and garnish with sliced green onion as desired.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 327
Fat 33 g
Saturated Fat 15 g
Cholesterol 197 mg
Sodium 819 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 17 g