Pan Fried Spicy Crab Cakes Recipes

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SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

CHEF JOHN'S CRAB CAKES



Chef John's Crab Cakes image

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h23m

Yield 4

Number Of Ingredients 11

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

Steps:

  • Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g

SPICY CRAB CAKES WITH SHRIMP



Spicy Crab Cakes with Shrimp image

Serve on top of a crisp green salad for a first course, in your favorite crusty roll,inside a toasted pita with a tangy tartar sauce for a light meal, straight up as an appetizer or just make a meal out of them.

Provided by Rita1652

Categories     One Dish Meal

Time 21m

Yield 40 delish patties

Number Of Ingredients 15

1 stalk celery, finely diced
1/4 cup red onion, finely diced
1/4 red pepper, finely diced
1 teaspoon fresh parsley, chopped
1/4 cup fresh horseradish
1/4 cup Dijon mustard
1 1/2 cups mayonnaise
1 fresh lime juice
1 teaspoon cayenne pepper
1 1/2 cups breadcrumbs
4 eggs, lightly beaten
1 teaspoon salt
1 lb cleaned shelled shrimp, chopped
3 lbs lump crabmeat
vegetable oil, to cover bottom of pan

Steps:

  • Mix all but crabmeat and oil together till combined.
  • Gentle toss in crabmeat.
  • Don`t overmix.
  • Make 40 patties.
  • Heat pan with oil and fry turning to golden brown on both sides.
  • Brown in batches adding oil as needed.
  • Serve with a Horseradish Mayo or tartar sauce.
  • Just a tip so they stay togerther while frying- You make the patties then refrigerate them for an hour before frying. You can also roll them in Panko flakes or bread crumbs before frying.

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