Spicy Crab Cakes

Spicy Crab Cakes

These “spicy” crab cakes were soooo delicious that they actually pinched me back…hahaa. The spice gives it that little zing; Bites you back a little later without over doing it. Some people like to add lemon to crab which is fine. It counteracts or masks the smell. This time I felt that adding it to the “main” dish would change the flavor. Garnishing the plate with lemons would put the flavor there in a subtle fashion.



2 green onions (chopped)

2 tbs Grapeseed oil

1 (8oz.) crab meat (lump is preferred, though I used special)

3/8 cup of Grapeseed oil

1 egg

¼ tsp dry mustard

1 tbs of mayonnaise

¼ tsp celery seed

½ tsp cayenne pepper

4 oz of buttery round crackers (crushed)

¼ tsp garlic granules

¼ tsp Old Bay

~ 1 tsp Himalayan pink salt

Coarse black pepper

1 cup Panko Japanese bread crumbs

3 tbs of dry white wine



Heat a pan on medium heat. While that is heating up, add egg to bowl and beat. Then add your seasonings, mayo and crab. Stir, but careful, try not to tear up the crab too much. Once pan is heated effectively, add green onions. Sauté no longer than ONE minute, 30 minutes at best. Remove pan from heat and onions from pan put aside. Add crushed buttery crackers to the bowl and mix well. Add green onions and wine. Mix until you feel you are able to make patties with it. Coat each patty in the Panko bread crumbs.

Place pan back on stove. Once heated, add 3/8 oil to pan and cook patties 3 minutes on each side; or until golden brown. Bon Appétit!


Tip: Leftover cakes can be put into the Convection oven for reheating. Though it won’t taste like did on the first day, it will be close. This is my preferred method for any fried/crunchy foods that need to be reheated, versus the microwave.