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Bootleg Crab Cakes with Sriracha Tartar Sauce Recipe Bootleg Crab Cakes with Sriracha Tartar Sauce Recipe


Bootleg Crab Cakes with Sriracha Tartar Sauce Recipe

Written by: Emily Smith

Whipping up my bootleg crab cakes with a kick of sriracha tartar sauce. Simple ingredients, big flavors! Perfect for a quick dinner or impressing guests. You'll be hooked, promise!

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Here's my secret take - crab cakes without the fuss, or breaking the bank. Canned crab meat morphs into golden, crisp patties, exploding with flavor, thanks to quintessential, old bay seasoning. Now, the zingy sriracha tartar sauce – it's a game-changer. Come on, dive in with me and let's whip these up!

Ingredients You'll Need for This Delectable Dish

  • Canned crab meat: Essential for the crab cakes, provides the main flavor and texture, making them rich and satisfying.
  • Breadcrumbs: Binds the crab cakes together, adding a crispy texture and absorbing moisture for a perfect consistency.
  • Mayonnaise: Adds moisture and richness to the crab cakes, enhancing the flavor and helping to hold them together.
  • Egg: Acts as a binder, helping to hold the crab cakes together and providing structure for a perfect texture.
  • Dijon mustard: Adds a tangy flavor to the crab cakes, complementing the sweetness of the crab meat.
  • Worcestershire sauce: Enhances the savory flavor of the crab cakes with a hint of tanginess and depth.
  • Old bay seasoning: Infuses the crab cakes with a signature blend of herbs and spices, adding depth and complexity to the flavor.
  • Olive oil: Used for frying the crab cakes, adding a crispy exterior and delicious flavor to the dish.
  • Sriracha sauce: Adds a spicy kick to the tartar sauce, balancing the richness of the mayonnaise and enhancing the overall flavor.
  • Sweet pickle relish: Provides a sweet and tangy flavor to the tartar sauce, adding a refreshing contrast to the richness of the crab cakes.
  • Lemon juice: Brightens the flavor of the tartar sauce with a hint of acidity, balancing the richness of the mayonnaise.

Essential Tools and Equipment

  • Mixing bowl: Essential for combining ingredients like crab meat, breadcrumbs, and seasonings for the crab cakes.
  • Skillet: Needed to fry the crab cakes until golden brown on each side.

Serves: 4 people

Preparation time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes


  • 1 pound of canned crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Old Bay seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
    Sriracha Tartar Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. In a bowl, mix together the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
  2. Form the mixture into patties and place them on a baking sheet.
  3. Heat olive oil in a skillet over medium heat.
  4. Cook the crab cakes for about 4-5 minutes on each side until golden brown.
  5. For the Sriracha tartar sauce, mix together mayonnaise, Sriracha sauce, sweet pickle relish, lemon juice, salt, and pepper in a bowl.
  6. Serve the crab cakes with the Sriracha tartar sauce on the side.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 15 g | Protein: 20 g | Total Fat: 25 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 6 g | Cholesterol: 120 mg | Sodium: 800 mg | Dietary Fiber: 1 g | Sugar: 2 g | Calcium: 100 mg | Potassium: 300 mg | Iron: 2 mg | Vitamin A: 150 µg | Vitamin C: 10 mg

Prep Now, Enjoy Later: Make-Ahead and Freezing Tips

Make Ahead Instructions

  • Prepare the crab cake mixture as instructed.
  • Shape the crab cakes into patties and place them on a baking sheet.
  • Cover the baking sheet with plastic wrap and refrigerate for up to 24 hours before cooking.

Freezing Instructions

  • Shape the crab cakes into patties and place them on a baking sheet.
  • Place the baking sheet in the freezer until the crab cakes are frozen solid.
  • Transfer the frozen crab cakes to a freezer-safe bag or container.
  • Label the bag with the date and store in the freezer for up to 3 months.
  • To cook, thaw the crab cakes in the refrigerator overnight and follow the cooking instructions.

When making these bootleg crab cakes, try using panko breadcrumbs instead of regular breadcrumbs for a crispier texture. Mixing in a bit of finely chopped celery can add a subtle crunch and freshness to the crab cakes. Experiment with adding a dash of smoked paprika to the sriracha tartar sauce for a smoky kick that complements the crab cakes beautifully.

Frequently Asked Questions

Can I use fresh crab meat instead of canned for this recipe?
Yes, you can substitute fresh crab meat for canned in this recipe. Just make sure to adjust the cooking time accordingly.
Can I bake the crab cakes instead of frying them?
Yes, you can bake the crab cakes in the oven at 375°F for about 20-25 minutes until they are cooked through and golden brown.
How long will the sriracha tartar sauce last in the fridge?
The sriracha tartar sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Can I freeze the crab cakes for later?
Yes, you can freeze the uncooked crab cakes on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 3 months. Thaw before cooking.
Can I make the sriracha tartar sauce less spicy?
Yes, you can adjust the spiciness of the sriracha tartar sauce by reducing the amount of sriracha sauce or adding more mayonnaise to balance the heat.

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