Spicy Sriracha Crab Cakes

• 1 pound Fresh Dungeness crab meat, picked clean and drained
• 1⁄3 cup Mayonnaise, soybean oil based
• 1⁄4 cup Sour cream
• 2 tablespoons Finely chopped parsley
• 1 tablespoon Minced onion
• 1 tablespoon Sriracha hot sauce
• 1⁄4 teaspoon Ground black pepper
• 3 cups Panko bread crumbs
• 1⁄4 cup Soybean oil, divided (commonly labeled vegetable oil)

Combine crab meat, mayonnaise, sour cream, parsley, onion, Sriracha and black pepper in medium bowl. Shape crab mixture into 16, 1 ½- inch patties.

Place panko in shallow dish. Gently roll crab cakes in panko, pressing into sides and edges to coat completely. Refrigerate crab cakes for 1 hour.

Heat 2 tablespoons soybean oil in large non-stick frying pan over medium heat. Carefully place 8 crab cakes into hot oil. Fry until golden brown on each side, approximately 2 minutes per side, and warm throughout, Repeat with remaining soybean oil and crab cakes. Serve with Sriracha mayonnaise.