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Cookbook:Spicy Crab Cakes

Cookbook | Ingredients | Recipes

These crab cakes get an extra kick from cayenne pepper.

IngredientsEdit

  • 1 pound lump blue crab meat
  • 1 tbsp Old Bay
  • 1 tbsp cayenne pepper
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp black pepper
  • 1/2 cup Dijon mustard
  • 2 tbsp mayonnaise
  • Juice of two lemons
  • Oil for deep frying
  • Panko breadcrumbs as needed
  • 1 egg, beaten

ProcedureEdit

  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° just until heated through and golden brown. Serve with chipotle remoulade sauce. (below)

Chipotle RemouladeEdit

IngredientsEdit

  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tbsp dill, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp chipotle in adobo sauce puree
  • Salt to taste
  • Freshly ground black pepper to taste

ProcedureEdit

  1. Combine all ingredients in a small bowl.