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Cayenne-Spiked Crab Cakes


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  • 1/4 cup minced celery
  • 1/4 cup minced green onion
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon dry mustard
  • 1/4 teaspoon salt
  • 1 pinch cayenne pepper - (generous)
  • 1 pound fresh crabmeat
  • 2 3/4 cups fresh breadcrumbs made from
  • crustless French bread
  • 2 tablespoons butter - (1/4 stick)
  • 2 tablespoons olive oil
  • Lemon wedges


Servings 8


Step 1

Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.

Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)

Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes.

Transfer crab cakes to plates. Serve crab cakes immediately with lemon wedges.

This recipe yields 8 appetizer or 4 main-course servings.

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