For serving: spicy mayo or tartar sauce, lettuce, tomato and anything else you like!
Spicy Mayo: Combine ½ cup mayonnaise, 1 TBS lemon juice, 1 TBS Sriracha, ¼ tsp kosher salt, ¼ tsp ground black pepper. Adjust the amounts of the ingredients to your liking.
Here is what you need to do:
Prep your ingredients.Pick through the crabmeat to make sure there are no shell fragments. Lightly beat the egg. Chop the scallions. Mince the garlic and finely chop the bell pepper.
In a large glass bowl add the crabmeat, mayonnaise, egg, scallions, mustard powder, onion powder, panko, bell pepper, garlic, lemon juice, Worcestershire, salt and crabmeat.. Don’t over mix, gently combine the ingredients, honestly best way is with your hands.
Form the crab mixture into 12 patties, placing the patties on a baking sheet.
Cover with plastic wrap and put in the fridge until ready to cook, you can do this a day in advance if you want. You can also make the spicy mayo a day in advance.
Heat up a large fry pan to medium high heat then add some olive oil. When oil is shimmering place crab cakes in pan, do not crowd them. If you are making all 12 at once you should cook the cakes in batches. You will fry them 4 to 5 minutes per side. You may have to add more oil between batches. I like a bit of a char on my cakes if you don’t lower the heat and cook longer.
In another skillet, melt a small pat of butter on medium high. Cut the buns in half so you have a top and bottom half like a hamburger bun. (if not already split) Place the buns, cut side down in the butterd pan. Toast until cut side is golden brown. You could also brown the buns by placing them cut side up on a sheet pan and placing them under a broiler. If you do this do not walk away from the oven, the buns will go from brown to burnt in an instant!
When buns are toasted to your liking, spread the mayo on both cut side halves, place lettuce on bottom half then add a crab cake and top with whatever you like, I only top with the top half of the bun. Let’s Eat!!