Prep the Crab Meat: Start by gently checking the crab meat for any shell pieces. Place it in a large bowl and try to keep the chunks intact. Big pieces give the best texture and make each bite feel rich and satisfying.
Mix the Wet Ingredients: In a small bowl, whisk the egg, mayonnaise, lemon juice, and Sriracha until smooth. This mixture adds moisture, flavor, and just enough heat without overpowering the crab.
Combine the Base: Add the wet mixture to the crab meat along with salt, pepper, parsley, and green onions. Use a fork to gently fold everything together so the crab stays chunky.
Add Breadcrumbs: Sprinkle the breadcrumbs over the mixture and fold again until just combined. The mixture should hold together when pressed but still feel light.
Shape the Crab Cakes: Use your hands to form medium sized patties. Press lightly so they hold their shape without packing them too tight.
Heat the Pan: Place a skillet over medium heat and add olive oil. Let the oil heat until it shimmers, which helps create a crisp crust right away.
Cook Until Golden: Carefully place the crab cakes in the pan. Cook for about 3 to 4 minutes per side until golden brown and heated through. Flip gently to keep them intact.
Rest Before Serving: Transfer the crab cakes to a plate and let them rest for a minute. This helps them set and keeps the texture perfect.
