In a large mixing bowl, combine the blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, gochujang, panko breadcrumbs, egg, salt, and black pepper. Mix gently until just combined.

Form the Cakes

Shape the mixture into patties, about 1/2 inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.

Cook the Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.

Make the Sriracha Aioli

In a small bowl, mix together the sriracha and lemon juice to create a spicy aioli.

Assemble the Sandwich

Slice the burger buns in half. On the bottom half, layer the rocket, a crab cake, slices of heirloom tomato, and drizzle with sriracha aioli. Top with the other half of the bun.

Serve

Serve immediately while the crab cakes are warm and crispy.