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Crab Cakes

Wish We Had More Spicy Crab Cakes


Home Cooking 5

Wish We Had More Spicy Crab Cakes

Liz | Jan 17, 2006 10:37 PM

Dungeness Crab is in season here in San Francisco, and after a major crabfest on Sunday I was faced with a good deal of leftover crab meat(!). I made this recipe given to me by a friend, and it was so good I wanted to share it here. I've never tried deep frying these, but pan frying works well.


1 small sweet red pepper, in small dice
1 stalk celery, in small dice
3 scallions, white and tender green part only, in thin slices
1 or more jalapeno, serrano, or Thai chile pepper, in small dice
4 or 5 sprigs of cilantro, chopped finely
1 pound crabmeat
1/2 C Japanese panko breadcrumbs

1/4 C mayonnaise
1 egg, lightly beaten
1 Tbsp Tabasco sauce
1 Tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp white pepper

Salt and black pepper to taste

More panko breadcrumbs for covering the cakes.


Mix the first seven ingredients together.

Make a sauce with the mayonnaise, egg, Tabasco, Worcestershire, dry mustard, and white pepper.

Add about half the sauce to the crab mixture and mix gently with your hands, carefully working all the ingredients together. If the mixture seems too dry and is not holding together, gradually add more sauce. At some point the mixture should hold together in neat little palm-sized cakes.

Taste the mixture, add salt and black pepper to taste, and mix gently.

Form into cakes and roll in panko breadcrumbs.

Either deep fry for two to three minutes or pan fry, in oil half as high as the cakes, turning the cakes over once.

Keep warm until ready to serve, the sooner the better.

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