If you’re craving a seafood dish that perfectly balances sweet crab meat with a spicy kick, these Spicy Crab Cakes are exactly what you need. I’ve perfected this recipe to create crispy, golden-brown exteriors while maintaining a tender, flavorful interior that lets the crab shine through. What makes these crab cakes special is their perfect balance of heat and seasoning, making them ideal for both casual dinners and impressive entertaining.
Ingredients
- 1 pound lump crab meat, carefully picked over for shells
- 1/3 cup panko breadcrumbs, plus extra for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 teaspoons sriracha sauce (adjust to taste)
- 1/4 cup finely diced red bell pepper
- 3 tablespoons finely chopped fresh parsley
- 2 green onions, finely chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 3 tablespoons vegetable oil for frying
Instructions
- Gently drain the crab meat and pat it dry with paper towels. This helps prevent soggy crab cakes.
- In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and sriracha.
- Add the bell pepper, parsley, green onions, Old Bay seasoning, cayenne pepper, salt, and black pepper. Mix well.
- Fold in the panko breadcrumbs, then gently fold in the crab meat, being careful not to break up the lumps too much.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) to help the mixture hold together better.
- Form the mixture into 8 equal-sized patties, about 3 inches wide.
- Coat each patty lightly with additional panko breadcrumbs.
- Heat oil in a large skillet over medium heat until shimmering.
- Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
Cook Time and Serving Size
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 8 minutes
Total Time: 53 minutes
Servings: 8 crab cakes (4 main course servings or 8 appetizer portions)
Recipe Notes
- Use fresh lump crab meat if possible – it makes a significant difference in taste and texture.
- Don’t skip the chilling step; it’s crucial for helping the cakes hold together during cooking.
- If the mixture seems too wet, add more panko breadcrumbs, one tablespoon at a time.
- These can be formed ahead and refrigerated for up to 24 hours before cooking.
- For a lighter version, these can be baked at 400°F for 12-15 minutes, flipping halfway through.
- Serve with lemon wedges and remoulade sauce or tartar sauce for the perfect finish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Spicy Crab Cakes
If you're craving a seafood dish that perfectly balances sweet crab meat with a spicy kick, these Spicy Crab Cakes are exactly what you need. I've perfected this recipe to create crispy, golden-brown exteriors while maintaining a tender, flavorful interior that lets the crab shine through. What makes these crab cakes special is their perfect balance of heat and seasoning, making them ideal for both casual dinners and impressive entertaining.
Ingredients
- 1 pound lump crab meat carefully picked over for shells
- 1/3 cup panko breadcrumbs plus extra for coating
- 1/4 cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 teaspoons sriracha sauce adjust to taste
- 1/4 cup finely diced red bell pepper
- 3 tablespoons finely chopped fresh parsley
- 2 green onions finely chopped
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 3 tablespoons vegetable oil for frying
Instructions
- Gently drain the crab meat and pat it dry with paper towels. This helps prevent soggy crab cakes.
- In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and sriracha.
- Add the bell pepper, parsley, green onions, Old Bay seasoning, cayenne pepper, salt, and black pepper. Mix well.
- Fold in the panko breadcrumbs, then gently fold in the crab meat, being careful not to break up the lumps too much.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) to help the mixture hold together better.
- Form the mixture into 8 equal-sized patties, about 3 inches wide.
- Coat each patty lightly with additional panko breadcrumbs.
- Heat oil in a large skillet over medium heat until shimmering.
- Cook crab cakes for 3-4 minutes per side until golden brown and heated through.
