Spicy Crunchy Crab Cakes

I know not everyone enjoys spicy as I do but if you are seeking to be fiery-tongued, this classic dish with a hot spin will be sure to ignite your palate. Feel free to also use regular vegetable oil when frying the crab cakes as sesame oil can be expensive and tastes just as good.

Makes about 8-10 cakes

Ingredients:
8 oz. Crab meat (real or artificial will do)
2 eggs
1 tbsp Sriracha chili sauce (or other comparable brand)
1 small garlic clove, chopped
1/4 tsp salt
4 tbsp all-purpose flour
8 saltine crackers
1 tsp paprika
1/4 tsp salt
1/4 tsp ground pepper
1/4 cup sesame or vegetable oil

Directions:
Mix crab, eggs, chili sauce, garlic and salt in a food processor or blender until chunky, it doesn't have to be completely  pureed as it makes it easier to roll if it's a bit lumpy. Mix flour, saltine crackers, paprika, salt, and ground pepper in a flat dish such as a pie dish. Take a tablespoon of the crab mixture and roll it in the flour mixture, coating the crab thoroughly with the flour mixture. In a pan on medium-high heat, add the oil and spoon the crab batter into the pan, slightly pressing it down into 1/4 inch patties. Cook until golden brown on both sides. Serve hot and enjoy!