Spicy Crab Cakes

This is a hearty recipe that does not use bread crumbs as filler. It is a “crabby” crab cake! Serves 4-6


  • 1/2 large bell pepper (diced)
  • bunch green onion (diced)
  • 1 celery stick (diced)
  • 1 T butter
  • ~ 1.5 pounds lump crab meat (chilled)
  • 1/2 c Parsley (chopped)
  • 1 egg (beaten)
  • juice of 1/2 large lemon
  • 2 T mayo
  • 2 T dijon mustard
  • Panko bread crumbs (~1 c)
  • Olive oil
  • Seasonings:
    • 1.5 t Old Bay Seasoning
    • 0.5 t White pepper
    • 1 t Worcestershire sauce
    • Dash cayenne pepper


  1. Heat a frying pan; melt the butter. Lightly saute the vegetables (bell pepper, green onion, celery). They should still be crunchy. Transfer to a bowl to cool.
  2. In a large bowl, combine the crab meat, egg, lemon juice, Worcestershire sauce, mustard, mayo, parsley, seasonings. Mix well. Add the cooled vegetables.
  3. Form patties using a 1/3 c measuring cup; scoop the crab meat into the cup, then up-end on a platter. Patties should be about 1-inch tall. Refrigerate for at least one hour.
  4. Heat a film of olive oil in a large skillet or griddle.
  5. Place panko on a sheet pan or platter.
  6. Carefully dip each side of the crab cake lightly in the panko; place on tray or platter.
  7. When oil is hot, cook until light brown/golden and crab mixture is warmed through. Carefully flip crab cakes to cook each side (approximately 4-5 min per side).
  8. Serve hot; garnish with lemon aioli or your favorite sauce.

Corn on the cob is an excellent side dish!

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