Spicy Crab Cakes Recipes

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SPICY CRAB CAKES



Spicy Crab Cakes image

To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.

Provided by Bev I Am

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup mayonnaise
1 teaspoon mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
hot pepper sauce (such as Tabasco)
1/2 teaspoon bottled horseradish
1 large egg, beaten
1/2 cup saltine, finely crushed
12 ounces fresh crabmeat, picked over for shells and cartilage

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
  • Gently stir in the saltines and crabmeat.
  • You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
  • Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
  • Bake for 15-20 minutes , or until a light golden brown.
  • Serve immediately.
  • Variation:.
  • Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

Nutrition Facts : Calories 201.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 108.4, Sodium 485.4, Carbohydrate 10.1, Fiber 0.3, Sugar 1.6, Protein 17.3

PAN-FRIED SPICY CRAB CAKES



Pan-Fried Spicy Crab Cakes image

Provided by Food Network

Categories     appetizer

Yield 10 cakes

Number Of Ingredients 32

1 tablespoon water
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup vegetable oil
1/2 cup finely chopped celery
Garnish: Green onions
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over to remove shells and cartilage
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon (or 3 tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups dried fine bread crumbs
1/4 cup all-purpose flour
Essence, recipe follows
2 eggs (for egg wash)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
  • To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER



Spicy Thai Crab Cakes With Lemon And Coriander image

Provided by Molly O'Neill

Categories     appetizer

Time 20m

Yield Twelve servings

Number Of Ingredients 11

1 pound lump crab meat, picked over for shells
2 cups cooked Basmati rice, cold
2 jalapenos, seeded and minced
1 tablespoon grated lemon zest
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
2 teaspoons kosher salt
Freshly ground pepper to taste
2 eggs, beaten
1/4 cup dry bread crumbs
About 2 tablespoons olive oil

Steps:

  • In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, pepper, eggs and bread crumbs, breaking up the crab meat as little as possible. Using 1 tablespoon of the mixture at a time, press into cakes that are a scant 2 inches in diameter.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the crab cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams

SPICY JALAPENO CRAB CAKES



Spicy Jalapeno Crab Cakes image

This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.

Provided by Gay Gilmore

Categories     Crab

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

1 lb dungeness crabmeat
1 large shallot, finely chopped
1 large jalapeno pepper, finely chopped
3 tablespoons cilantro, chopped
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
2 -3 slices white bread, made into crumbs in the food processor

Steps:

  • Butter or canola oil for frying cakes.
  • Squeeze all excess liquid from crab.
  • Mix rest of ingredients together, up to bread crumbs.
  • Add to crab, mix gently.
  • Add bread crumbs and mix.
  • Add a bit more bread crumbs to form cakes of whatever size you like.
  • Fry small cakes for a few minutes until brown on each side.
  • Drain on paper towels.
  • If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
  • Flip cakes and bake another 5 minutes until center of cakes is hot.
  • Crab cakes can be held in a warm oven for about an hour if needed.

Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1

CAJUN CRAB CAKES (NO BREADCRUMBS)



Cajun Crab Cakes (No Breadcrumbs) image

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Provided by Tracy

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h30m

Yield 6

Number Of Ingredients 23

2 tablespoons salted butter
½ onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  • Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  • Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  • Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  • Shape the crab mixture into 12 small cakes.
  • Heat vegetable oil in the skillet over medium high heat.
  • Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  • To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g

SPICY CRAB CAKES



Spicy Crab Cakes image

This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.

Provided by The New York Times

Categories     dinner, easy, quick, appetizer, main course

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 14

1 medium red onion, peeled and sliced
Small handful of cilantro, with stems
1 jalapeño pepper, stemmed and seeded
1 red or yellow bell pepper, cored
1/2 pound lump crab meat
1 lightly beaten egg
1 tablespoon mayonnaise
1 heaping tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
Salt
Juice of 1 big lemon
1 1/2 cups bread crumbs, preferably Japanese panko
3 tablespoons vegetable or olive oil, or as needed

Steps:

  • Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
  • In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
  • Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
  • Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

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2017-04-24 Shape crab cake mixture into 4 crab cake patties. (You can make smaller portions and shape the mixture into 6 patties.) Cook crab cake patties until golden brown on each side. (5-7 minutes on each side or a couple of minutes less for smaller crab cakes.) Take off heat. Sauce: Mix all the ingredients for the sauce in a small bowl until smooth ...
From willcookforsmiles.com


10 BEST SPICY CRAB CAKE SAUCE RECIPES | YUMMLY
Chesapeake Crab Butter Sauce Grilling 24x7. butter, heavy cream, Old Bay, minced garlic, fresh parsley, minced shallot and 1 more.
From yummly.com


THE ULTIMATE SPICY CRAB CAKE | CASTELLO DEL POGGIO
Gently stir in crab meat. Form mixture into 4 even patties, about 3 inches in diameter. Melt remaining 3 tablespoons butter in a large nonstick skillet over medium heat. Add crab cakes; cook 3 minutes per side or until deep golden brown. Serve immediately with Sriracha Ginger Mayo and garnish with sliced green onion as desired. Best Paired with
From castellodelpoggio.com


BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES
2021-05-13 Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade. To fry: Add the butter to the skillet over medium heat. Sear the crab cakes until golden, 3 to 4 minutes per side.
From thepioneerwoman.com


SPICY CRAB CAKES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spicy Crab Cakes Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


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Top Asked Questions

How to make crab cakes at home?
Watch how to make this recipe. Heat a medium size pan over medium heat. In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Add oil to a large skillet over high heat.
What do you put on Dungeness crab cakes?
Spicy crab cakes recipe with fresh Dungeness crabmeat, parsley, bread crumbs, egg, lemon jice, Tabasco, Wocestershire sauce, Dijon, paprika, thyme, onion, and bell pepper. Serve with a horseradish mayo.
How do you make crab cakes with panko?
Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko. Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
How do you make a crab sandwich with bread crumbs?
In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.

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