Spicy Crab Cakes
Heat up your next Summer cookout with these spicy crab cakes. Perfect as an appetizer or as your main meal, these spicy crab cakes are so tasty and easy to make.
Prepare the crab cake mix:
In a mixing bowl, combine the mayonnaise, egg, Worcestershire, sriracha, paprika, garlic powder, salt, onion powder and a few turns of cracked black pepper. Whisk well.
Next, add the cooled jalapeno and lemon juice. Stir everything together.
Then, you’ll add the jumbo lump crab meat.
Gently fold the crab meat and mayonnaise mixture together. Try to keep the jumbo lump crab intact.
Next, you’ll add the panko breadcrumbs. Gently, fold everything together until well combined.
Cover and refrigerate the crab meat mixture for 20-30 minutes before frying.
Prepare the crab cakes:
Once the crab mixture has a chance to setup in the refrigerator, form the patties. I was able to get eight medium crab cakes from my mixture.
Heat an 11-inch non-stick skillet over medium heat.
Add the butter to the skillet and cook the patties for 3-5 minutes per side until they’re golden brown and warm throughout.
If they begin to get too brown, reduce the heat.
Once fully cooked through, serve the crab cakes warm with your favorite remoulade sauce.
Serving: 1crab cake, Calories: 195kcal, Carbohydrates: 6g, Protein: 14g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 844mg, Potassium: 187mg, Fiber: 1g, Sugar: 1g, Vitamin A: 206IU, Vitamin C: 11mg, Calcium: 50mg, Iron: 1mg