A few nights ago I was putting the babies to sleep and started thinking about how I needed to use this leftover crab meat I had from making gumbo. Then I ran down a list of things I could make with it and ultimately landed on making some crab cakes with some spicy seafood sauce.

I love a fresh crab cake and seeing as how the pre-made freezer ones really let me down last time, from scratch just seemed a whole lot better. And they can be made for a snack or even a meal.

To make Crab Cakes you’ll need:

• 8oz crab meat
• 1/2 cup bread crumbs
• 1 egg
• 1 celery stalk or 1/2 bell pepper
• 1 tsp old bay
• 1/2 tsp garlic powder
• 1/4 tap black pepper

For Spicy Seafood sauce:

• 1/4 cup Tartar Sauce
• 2 Tbsp Sriracha Sauce
• 1 Tbsp honey

Step by Step:

Start off by heating some oil to fry the crab cakes in. Then finely chop the stalk of celery. I add the celery to add some texture to my crab cake, but they can easily do without it. Once done, scoop out the mixture to create patties about 1/4 inch thick. The mixture should make about 5-6 patties

Place the patties into the frying oil making sure not to overcrowd. Cook for about 3 minutes and flip to the other side. Cook for an additional 3 minutes. Remove and pat any excessive oil. The crab cake should be golden brown on both sides.

To create the Spicy Seafood sauce, in a bowl add tartar sauce, siracha, and honey. Whisk ingredients together. Refrigerate for up to 2 days.

Drizzle the sauce on top of the crab cakes or pair it as a dipping sauce. It adds a spicy twist to the crab cakes that are already packed with tons of flavor.