Spicy Sriracha Crab Cakes

YIELD: 16 servings

1 lb. fresh Dungeness crab meat, picked clean and drained
1/3 cup mayonnaise, soybean oil based
¼ cup sour cream
2 Tbsps. finely chopped parsley
1 Tbsp. minced onion
1 Tbsp. Sriracha hot sauce
¼ tsp. ground black pepper
3 cups panko bread crumbs
¼ cup soybean oil, divided

1. Combine crab meat, mayonnaise, sour cream, parsley, onion, Sriracha and black pepper in medium bowl. Shape crab mixture into 16 (1 ½” patties).
2. Place panko in shallow dish. Gently roll crab cakes in panko, pressing into sides and edges to coat completely. Refrigerate for 1 hour.
3. Heat 2 Tbsps. soybean oil in large nonstick frying pan over medium heat. Carefully place 8 crab cakes into hot oil. Fry until golden brown on each side, approximately 2 minutes per side, and warm throughout. Repeat with remaining oil and crab cakes. Serve with Sriracha mayonnaise.

Photo and recipe: United Soybean Board