The Belvidere’s Crab Cakes with Spicy Siracha Sauce was recently shared in a Richmond Times dispatch article back in April 2010.  After several questions and requests I thought I would repost this article for anyone that may want to make one of our favorite dishes at home.

Here is our Executive Chef’s input on how to make this favorite dish at home…

Chris Hassen’s Crab Cakes with Spicy Sriracha Sauce
Makes 4 servings.

Spicy Sriracha sauce:

• 1 cup mayonnaise, preferably Hellmann’s Real Mayonnaise

• 1 tablespoon Sriracha sauce (found in most supermarkets or Asian markets)

• 1 teaspoon sesame oil (better-flavored oils found in Asian markets)

Crab cakes:

• 1 pound jumbo lump crab meat, preferably Phillips Brand

• Fresh lemon zest from half a lemon, minced (or to taste)

• Fresh lemon juice from half a lemon (or to taste)

• 4 to 5 fresh chives, minced (or to taste)

• 1 tablespoon fresh Italian parsley (or to taste)

• Fresh cracked black pepper (to taste)

• Kosher salt (to taste)

• 1½ to 3 tablespoons extra virgin olive oil

• 1½ tablespoons butter, optional

Sauce: In a medium bowl, combine the mayonnaise, Sriracha and sesame oil. Taste and adjust seasoning if necessary. Set aside.

Crab cakes: Preheat oven to 400°.

Combine crabmeat, lemon zest, lemon juice, chives, parsley, pepper and salt in a glass mixing bowl. Toss gently to avoid breaking up the crabmeat. Taste and adjust seasoning if necessary.

Divide the mix into four equally sized crab cakes and pat into 1- to 1½-inch thick crab cakes. Since these cakes do not contain eggs or breadcrumbs to bind the ingredients, you will have to squeeze out the juice and pack the cakes firmly.

Place a 10-inch or 12-inch sauté pan over medium high heat and allow the pan to get hot for a few minutes. Do not allow the pan to smoke. To the pan, add the olive oil. Or use half olive oil and half clarified butter if you prefer.

Place the cakes in the hot pan. Make sure to leave space between the cakes and do not touch or move them for 1 to 2 minutes. You want the bottom surface to brown nicely and you should see the color change on the sides of the cakes.

Gently slide the sauté pan back and forth to see if the cakes have released from the bottom of the pan. If so, gently flip the cakes over and place the sauté pan in the oven for 5 minutes or until the cakes are hot throughout.

Serve the cakes with Spicy Sriracha Sauce and garnish with a 2-inch chive tip.