Spicy Crab Cakes
Switch up your next Summer cookout with these Spicy Crab Cakes. Perfect as an appetizer or as the main meal, this recipe for spicy crab cakes is so tasty and easy to make. The touch of spice from the sriracha and jalapeno adds a flavorful twist to this classic crab cake recipe.
Nothing screams Summer to me like warm crab cakes and a chilled glass of white wine. I suggest an off-dry Riesling or a Sauvignon blanc for this recipe. You could also sip on a pinot noir which pairs really well with spicy food. If you’re not a a fan of spice, try my Traditional Crab Cakes.
Why You’ll Love This Recipe
- Touch of spice. These crab cakes are so good with a touch of spice. it adds a layer of flavor delicious flavor.
- Easy to make. With a few ingredients and some time, you’ll have a tasty and impressive meal ready.
- Perfect for gatherings. Who doesn’t love crab cakes? This recipe is always a great idea when hosting parties or gatherings.
Recipe Ingredients
- Crab – you’ll need jumbo lump or a mix of jumbo lump and lump crab meat for this recipe. I like using a mix but you can do whatever you prefer.
- Mayonnaise – This recipe calls for mayonnaise.
- Egg – You’ll need one large egg.
- Worcestershire Sauce – This recipe calls for a touch of Worcestershire sauce.
- Sriracha – The sriracha adds some spice and flavor to this recipe.
- Seasoning – This recipe calls for kosher salt, cracked black pepper, garlic powder, onion powder and paprika.
- Jalapeno – Remove the seeds and veins from the jalapeno. Finely dice the jalapeno and saute until soft. Not brown.
- Lemon Juice – Fresh squeezed lemon juice works great in this recipe.
- Breadcrumbs – You’ll need panko breadcrumbs for this recipe.
- Butter – If pan frying, saute the crab cakes in melted butter or ghee for a perfect crispy brown outside.
Expert Tips
For this spicy crab cake recipe, I used jumbo lump crab meat. I really love the jumbo lump because you get a juicy piece of crab meat in each bite. If you cannot find the jumbo lump crab meat, then regular lump, backfin or claw meat will work instead.
Another great option is to use a mix of jumbo lump and lump crab meat. The smaller pieces mixed in with the jumbo pieces add a lot of flavor to the crab cakes.
If using backfin or claw meat, keep in mind that the texture and taste may slightly vary. Claw meat is darker in color and more flavorful than jumbo lump. While backfin is made from smaller pieces than jumbo lump. You can also use fresh crab meat, but I find the canned crab meat a lot easier to work with. Just be sure to pick out any shells before mixing your crab cakes.
After you prepare the cake crab mixture it is very important to form the patties and refrigerate them for 30-40 minutes before pan frying them. This allows the crab meat to setup and helps prevent the crab cakes from falling apart when cooking. It also allows the panko breadcrumbs to soften. You can prepare the crab cake mixture 24 hours in advance as long as you keep it covered and refrigerated.
Ways to Cook Crab Cakes
- Pan fry. Pan frying is one way you can cook crab cakes. I prefer pan frying because you get a golden-brown crispy sear on the outside that tastes so good. When pan frying, you will need to slightly flatten the patties so that the crab cake cooks evenly and the center heats through. I also like to pan fry my crab cakes in butter, but a neutral oil will work great too.
- Oven bake. As an alternative to pan frying the crab cakes, you can bake them. Spray a baking tray with nonstick or avocado oil spray and add the patties. Bake the crab cakes for approximately 13-15 minutes at 400 degrees. Be sure to keep an eye on the bottom of the cakes so they do not get too crispy. Option to flip them halfway through. You will want the internal temperature to hit 160 to ensure doneness. Larger crab cakes may need more cooking time.
Ways to Serve Crab Cakes
Enjoy these spicy crab cakes with tartar sauce, remoulade sauce, or aioli. Fresh lemon wedges, chopped parsley or chopped green onions all make great garnishes.
Enjoy these spicy crab cakes alongside my Lebanese Orzo Rice, Fruit Salsa, Creamy Corn Salsa, Spring Vegetable Salad, or Easy Potato Salad. This Mashed Cauliflower Gratin would work too!
How to Make
Saute the Jalapeño
- Grab a small nonstick skillet and gently spray it with cooking spray. Add the diced jalapeno and saute until it begins to soften but not brown. Remove from the heat and set aside to cool.
Combine
- In a mixing bowl, combine the mayonnaise, egg, Worcestershire, sriracha, fresh squeezed lemon juice, paprika, garlic powder, kosher salt, onion powder and a few turns of cracked black pepper. Whisk well.
- Next, add the cooled jalapeno and jumbo lump crab meat. Gently fold the crab meat and mayonnaise mixture together.Finally add the panko breadcrumbs. Fold together until well combined. Cover and refrigerate the mixture for 30-40 minutes.
Form the Crab Cake Patties
- Once the crab mixture has a chance to setup in the refrigerator, form the patties and place the on a baking tray lined with parchment paper. I was able to get eight medium crab cakes from my mixture.
Pan Fry or Bake
- Heat an 11-inch nonstick skillet over medium heat. Add the butter to the skillet. Once hot, cook the patties for 3-5 minutes per side until they’re golden brown and warmed throughout. Do not overcrowd the pan. Work in batches as needed.
- Larger patties may require more cooking time. If they begin to get too brown, reduce the heat.Once cooked through, serve the crab cakes warm with your favorite remoulade sauce. The internal temperature should reach 160 degrees Fahrenheit to ensure doneness.
Storage
- Store. Store leftover crab cakes in an airtight container in the refrigerator for up to four days.
- Reheat. Reheat leftovers in the microwave until warmed through.
- Freeze. You can also freeze any uncooked crab cake mixture. Form the patties and add them to a freezer bag. Place a small piece of parchment paper between the patties so they do not freeze together. Thaw them out in the refrigerator overnight and cook accordingly.
Frequently Asked Questions
I like using a combination of jumbo lump and lump crab meat. It’s a perfect blend of larger and smaller pieces.
Yes! You can make the crab cake mixture up to 24 hours in advance. Store covered in the refrigerator until ready to use.
Cocktail, aioli, remoulade, or tartar sauce would all be great options.
Other Seafood Recipes to Consider Trying
Spicy Crab Cakes
Equipment
- 1 11-inch nonstick skillet
- 1 small skillet for jalapenos
Ingredients
- 16 ounces jumbo lump crab meat, pick out any shells, option to use a 50/50 mix of jumbo lump and lump crab meat
- ¼ cup mayonnaise
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 tablespoon sriracha hot sauce
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt, is ¼ teaspoon if using table salt
- few turns cracked black pepper
- ¼ cup jalapeno, finely dice almost mince, remove seeds and veins
- 2 teaspoons lemon juice, fresh squeezed
- ½ – ⅓ cup panko breadcrumbs
- 2 tablespoons butter, for pan frying
Instructions
Saute the Jalapeno
- Grab a small nonstick skillet and gently spray it with cooking spray. Add the diced jalapeno and saute until it begins to soften but not brown. Remove from the heat and set aside to cool.
Combine the Crab Cake Mixture
- In a mixing bowl, combine the mayonnaise, egg, Worcestershire, sriracha, fresh squeezed lemon juice, paprika, garlic powder, kosher salt, onion powder and a few turns of cracked black pepper. Whisk well.
- Next, add the cooled jalapeno and jumbo lump crab meat. Gently fold the crab meat and mayonnaise mixture together. Finally add the panko breadcrumbs. Fold together until well combined. Cover and refrigerate the mixture for 30-40 minutes.
Form the Crab Cakes
- Once the crab mixture has a chance to setup in the refrigerator, form the patties and place the on a baking tray lined with parchment paper. I was able to get eight medium crab cakes from my mixture.
Pan Fry or Bake
- Heat an 11-inch nonstick skillet over medium heat. Add the butter to the skillet. Once hot, cook the patties for 3-5 minutes per side until they’re golden brown and warmed throughout. Do not overcrowd the pan. Work in batches as needed.
- Larger patties may require more cooking time. If they begin to get too brown, reduce the heat.Once cooked through, serve the crab cakes warm with your favorite remoulade sauce. The internal temperature should reach 160 degrees Fahrenheit to ensure doneness.
7 Comments on “Spicy Crab Cakes”
Upgraded this from an app to a whole meal, and my guests were so impressed and said it was better than what they’ve had at restaurants. The crab cakes were seriously so good and flavorful and I can’t wait to make them again!
These were delicious! They were so easy to make & I baked them instead of frying them.
Can you please share the baking temp and duration? I’m interested in trying that.
What sauce did you put on these?
I used a store-bought remoulade. However, a touch of spicy mayo would work too.
Could you make these ahead and then heat in a crockpot for a party appetizer?
You can definitely make them ahead, and the crock pot should work as long as it doesn’t get too hot and burn the bottoms.