Step 1

Grab a small non-stick skillet and gently spray it with cooking spray.

Step 2

Add the diced jalapeno and simmer until it begins to soften but not brown. Set it aside to cool for 5-6 minutes.

Step 3

In a mixing bowl, combine the mayonnaise, egg, Worcestershire, sriracha, paprika, garlic powder, salt, onion powder and a few turns of cracked black pepper. Whisk well.

Step 4

Next, add the cooled jalapeno and lemon juice. Stir everything together.

Step 5

Then, you’ll add the jumbo lump crab meat.

Step 6

Gently fold the crab meat and mayonnaise mixture together. Try to keep the jumbo lump crab intact.

Step 7

Next, you’ll add the panko breadcrumbs. Gently, fold everything together until well combined.

Step 8

Cover and refrigerate the crab meat mixture for 20-30 minutes before frying.

Step 9

Once the crab mixture has a chance to setup in the refrigerator, form the patties. I was able to get eight medium crab cakes from my mixture.

Step 10

Heat an 11-inch non-stick skillet over medium heat.

Step 11

Add the butter to the skillet and cook the patties for 3-5 minutes per side until they’re golden brown and warm throughout.

Step 12

If they begin to get too brown, reduce the heat.

Step 13

Once fully cooked through, serve the crab cakes warm with your favorite remoulade sauce.