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.