Step 1

In a medium bowl pick through the crabmeat, removing any shell. Add the panko and a generous pinch of salt. Gently combine.

Step 2

In a small bowl, combine the mayonnaise, dijon mustard, egg, Worcestershire sauce, and sriracha. Add this mixture to the bowl containing the crabmeat and panko. Combine well, cover, and refrigerate for at least an hour.

Step 3

Scoop the crab mixture into a 3 inch ring mold, 1 inch thick, loosely packed. If you do not have a ring mold, just use your hands to loosely form 6 patties – again, 1 inch thick. Using a spatula, transfer the crab cakes to a plate or cutting board.

Step 4

In a large skillet, heat the oil over medium-high heat until shimmering. Working in batches, cook the crab cakes approximately 3 minutes per side, until golden brown. When flipping the crab cakes, use a second spatula if needed to assist in turning.

Step 5

While the crab cakes are cooking, combine the sriracha aioli ingredients in a small bowl.

Step 6

Garnish the crab cakes with fresh chives and serve with the sriracha aioli and a fresh lemon wedge. Enjoy!