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Spiced Crab Cakes

Irresistibly Spiced Crab Cakes You’ll Love to Make

These Spiced Crab Cakes are a delightful twist on the classic dish, perfect for impressing your guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 6 cakes
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Mixture
  • 1 lb jumbo lump crab meat Fresh, high-quality crab meat ensures the best flavor and texture.
  • ¾ cup mayonnaise Adds creaminess that binds the cakes together beautifully.
  • 1 large egg, beaten Acts as a binder and adds richness to the crab cakes.
  • 1 tablespoon Dijon mustard Provides a subtle kick of flavor that balances nicely with the crab.
  • 1 tablespoon Worcestershire sauce Enhances the umami flavor profile in the crab mixture.
  • 1 teaspoon Old Bay seasoning A classic seasoning that brings out the best in seafood.
  • 1 zest of 1 lemon Infuses a bright, citrusy flavor that complements the crab.
  • ½ teaspoon black pepper Adds a touch of heat and enhances the overall flavor.
  • ¼ teaspoon cayenne pepper (optional) For those who enjoy a little extra kick!
For the Coating
  • 1 cup Panko breadcrumbs Creates a crisp, golden crust when fried, adding great texture.
  • ¼ cup fresh parsley, chopped Freshens up the flavor and adds a pop of color.
  • 1 tablespoon olive oil or vegetable oil (for frying) This oil keeps the crab cakes from sticking while providing a nice golden finish.

Equipment

  • Medium bowls
  • Large mixing bowl
  • Rubber spatula
  • Skillet
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Gently drain the jumbo lump crab meat and place it in a medium bowl. Carefully blot the crab with paper towels to remove excess moisture without breaking up the lumps.
  2. In a separate medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, black pepper, and optional cayenne pepper.
  3. Pour the wet mixture over the crab meat in the large mixing bowl. Add in the Panko breadcrumbs and chopped parsley, ensuring everything is evenly distributed.
  4. Using a rubber spatula or your hands, gently fold the ingredients together. Be careful not to over-mix, maintaining the lumpiness of the crab meat.
  5. Divide the crab mixture into 6-8 equal portions and shape each portion into a patty about 1.5 inches thick and 2.5-3 inches in diameter.
  6. If your crab cake mixture feels too loose to shape, refrigerate the patties for 10-15 minutes.
  7. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat until it shimmers, about 2-3 minutes.
  8. Carefully place 3-4 crab cakes into the skillet and cook each side for 3-4 minutes or until golden brown and crispy.
  9. Remove the cooked crab cakes from the skillet and set aside on a paper towel-lined plate to absorb excess oil. Repeat the process with remaining oil and crab cakes.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 400mgPotassium: 290mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

For best results, choose high-quality crab meat and avoid overcrowding the skillet while cooking.

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