Cookbook:Spicy Crab Cakes

Cookbook | Ingredients | Recipes

These spicy crab cakes get an extra kick from cayenne pepper.

Ingredients

Chipotle remoulade

• 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

• 1 pound lump blue crab meat

• 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

Chipotle remoulade

1. Combine all ingredients in a small bowl.

Crab cakes

1. Combine all ingredients except for oil, panko, and egg. Shape into 4 equal patties.
2. Dip into egg then dredge in panko. Fry at 375°F just until heated through and golden brown.
3. Serve with chipotle remoulade sauce.