- COMBINE crab meat, peppers, celery, mayonnaise and 1/2 cup kara-áge. Form mixture into 24 cakes.
- MIX panko with 1/2 cup kara-áge, dip crab cakes into panko mixture to coat on all sides.
- SAUTÉ crab cakes in a small amount of oil until cakes are heated through and golden and crunchy on both sides.
6 cups mayonnaise
1/4 cup Kikkoman Sriracha Hot Chili Sauce
1 1/2 cups finely diced celery
- WHISK together mayonnaise and Sriracha to make Sriracha Mayonnaise.