Spicy Crab Cakes Recipe
Delicious crab cakes with a spicy kick.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Mixture
For Cooking
Method
Preparation of Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, chopped green onion, and chopped red bell pepper. Mix gently to avoid breaking the crab meat.
- 2
Add Spices and Binding Agents
Sprinkle in the cayenne pepper, Old Bay seasoning, breadcrumbs, beaten egg, salt, and black pepper. Mix until all ingredients are well incorporated, but be careful not to overmix.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Cooking the Crab Cakes
- 4
Form the Cakes
Once the mixture has chilled, take about 1/4 cup of the mixture and form it into a patty. Repeat until all mixture is shaped into cakes.
- 5
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side or until golden brown and crispy.
- 6
Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges on the side.