Cookbook:Spicy Crab Cakes
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Cookbook | Ingredients | Recipes
These spicy crab cakes get an extra kick from cayenne pepper.
Ingredients[edit | edit source]
Chipotle remoulade[edit | edit source]
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp dill, finely chopped
- 2 Tbsp flat-leaf parsley, finely chopped
- 1 Tbsp chipotle in adobo sauce, puréed
- Salt to taste
- Freshly-ground black pepper to taste
Crab cakes[edit | edit source]
- 1 Tbsp Old Bay seasoning
- 1 Tbsp cayenne pepper
- 1 ½ tsp kosher salt
- 1 ½ tsp black pepper
- ½ cup Dijon mustard
- 2 tbsp mayonnaise
- Juice of 2 lemons
- Vegetable oil for deep frying
- Panko breadcrumbs as needed
- 1 egg, beaten
Procedure[edit | edit source]
Chipotle remoulade[edit | edit source]
- Combine all ingredients in a small bowl.
Crab cakes[edit | edit source]
- Combine all ingredients except for oil, panko, and egg. Shape into 4 equal patties.
- Dip into egg then dredge in panko. Fry at 375°F just until heated through and golden brown.
- Serve with chipotle remoulade sauce.