Spicy Crab Cakes

It’s springtime, and that means one thing…It’s crab season. If that wasn’t exactly what you had in mind,  (I understand, I’m not living seaside either) just take a stroll through a seafood market and see the gorgeous soft-shells and shelf-talkers boasting all things crab.

This is my go-to recipe for crab cakes. They have a little spicy kick. They are covered in panko and  pan-fried instead of deep-fried which keeps them a little lighter than most restaurant versions. We love ’em! Hope you do too!!

Spicy Pan-Fried Crab Cakes

1 lb. jumbo lump crabmeat, picked over to remove shell pieces

1/4 cup mayonnaise

1 large egg

1/2 cup oil for frying

2 cups panko japanese breadcrumbs

4 scallions, green parts only, minced

1 Tbs. chopped fresh herbs (dill, basil, chives, parsley, or cilantro)

4 Tbs. plain dry breadcrumbs

2 tsp. Old Bay seasoning

1/2 tsp. crushed red pepper

salt & pepper

Gently mix the crabmeat, scallions, & herbs, Old Bay, breadcrumbs, & mayo in bowl, being careful not to break up lumps of crab. Season with salt & pepper. Carefully fold in the egg until mixture clings together.

Divide the mixutre into cakes. Place the formed cakes on a baking sheet or platter and cover with plastic wrap. Refrigerate the cakes for at least 30 minutes to set.

Remove from the fridge. Place the panko in a shallow dish and dredge the crab cakes in the breadcrumbs. Heat oil in large skillet over meduim high heat. Pan-fry the cakes until the outsides are crisp and browned, about 4 minutes per side. Serve warm.


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