Spicy Crab Cakes
Get ready to savor a seafood favorite with a fiery twist—Spicy Crab Cakes. These golden, crispy patties are packed with premium lump crab meat, aromatic minced garlic, and finely chopped veggies like green onions and red bell pepper, ensuring every bite bursts with flavor. A perfect marriage of heat and zest comes from a bold blend of sriracha, Old Bay seasoning, and cayenne pepper, balanced by creamy mayonnaise and Dijon mustard for a luscious texture. Easy to prepare in just 35 minutes, these crab cakes are pan-fried to perfection, delivering a crunchy exterior while remaining tender inside. Served with zesty lemon wedges and a dipping sauce like tartar or aioli, they’re ideal for a party appetizer or an elegant seafood dinner. Make these Spicy Crab Cakes your go-to for a quick, flavorful meal!
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Recipe Information
Ingredients
- 454 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 2 large Eggs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 15 grams Sriracha
- 3 stalks Green onions, finely chopped
- 60 grams Red bell pepper, finely diced
- 2 cloves Garlic, minced
- 10 grams Old Bay seasoning
- 2.5 grams Cayenne pepper
- 15 grams Fresh parsley, chopped
- 2.5 grams Salt
- 2.5 grams Black pepper
- 60 milliliters Vegetable oil (for frying)
- 1 whole Lemon wedges (for serving)
Instructions
In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, and chopped green onions. Be careful not to break up the crab meat too much.
In a separate small bowl, whisk together the eggs, mayonnaise, Dijon mustard, sriracha, Old Bay seasoning, cayenne pepper, minced garlic, salt, and black pepper until smooth.
Pour the wet mixture into the large bowl with the crab meat. Gently fold it together until it is just combined. Do not overmix.
Fold in the diced red bell pepper and fresh parsley. The mixture should hold together well when pressed. If it is too loose, add a small amount of additional panko crumbs.
Using your hands, form the mixture into 8 evenly-sized patties, roughly 7.5 cm wide and 2 cm thick. Place the patties on a plate, cover, and refrigerate for 30 minutes to allow them to firm up.
Heat vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the crab cakes into the skillet. Work in batches if necessary to avoid overcrowding.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them carefully.
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with lemon wedges and your favorite dipping sauce, such as tartar sauce or aioli.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
