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.