Spicy Crab Cakes

Spicy Crab Cakes are a Life Changer!!! I used to spend ~$18++ tax for a bag of Crab Cakes from BJ’s that only had 8 pieces. Then one day I decided to really pay attention to all the ingredients that were listed on the back. I can’t say that I was shocked at all the fillers and additives used to make the Crab Cakes.

I decided to stop wasting money and make my own Fresh Crab Cakes. This recipe calls for Habanero peppers for a hint of spice but you can totally omit or decrease the amount.

In lieu of all the preservatives that are found in the store bought Crab Cakes, add tons of flavor by using “Aromatics” which is a fancy culinary term for ingredients that build your item(s). Often onions, bell peppers, garlic etc. are “Aromatics” and once you add spices and herbs, its an explosion in Flavorville.

Sauteing your “Aromatics” builds so much character to your Crab Cakes and adds a tenderness to the cooked veggies that melt in your mouth once you taste the Crab Cakes.

There are many ways to cook your Crab Cakes:

1. Saute in skillet with Canola Oil
2. Bake in an oven
3. Air Fry in a basket

Whatever method you choose, the outcome should be:

1. Moist on the Inside
2. Flavorful
3. Golden brown on the Outside

I always garnish with Lemon Wedges and a Dipping sauce. You can find a vast selection in the Grocery store such as Cocktail, Tartar or Spicy Mustard.

The quality of Fresh Crab meat is 1000% better than any Frozen item you will find. The 1 lb. can was ~$12.99 and I was able to get 9 portions approx. 2oz each. It’s important to get the kind that has no shells and is just purely Crab or Claw meat.

Once you have sauteed all your “Aromatics” for the filling of the Crab Cakes, let the mixture cool slightly before combining with the rest of the ingredients. This allows all the items in your recipe to be at the same temperature when they are mixed for an even cooking time.

Binding agents are ingredients that hold an item together, similar to when you bake a cake or bread, something needs to used to keep your Crab Cakes from coming apart. A small amount of Breadcrumbs and an egg were used in this recipe which are less processed than the preservatives used in frozen items.

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After you mix all the ingredients together for the Crab Cakes, form them into even sized patties or cakes. Allow them to sit so they can “Marry” together nicely.

Then you can bake, pan fry or air fry your Crab Cakes for about 15-20 minutes depending on the cooking method. I personally liked the air fry because I didn’t have to worry about flipping them on the opposite side to ensure event cooking and color.

Serve while warm as a meal with your favorite side dish or as an add on to a Steak or Lobster dinner.

Spicy Crab Cakes

Spicy Crab Cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 patties
Serving size: 2 each
104kcal 11g Pro 6.4g Fat 9g CHO per serving

Ingredients:

2 TBSP. Bell Pepper, Diced
2 TBSP. White Onion, Diced
1 tsp. Habanero pepper, Diced
1 tsp. Minced Garlic
16 oz. Fresh Lump Crab Meat
1 tsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Paprika
1/3 c. Bread Crumbs
2 Large eggs, lightly beaten
1/4 c Seasoned Bread Crumbs
1 tsp. Fresh Parsley, chopped
Juice of a half Lemon
1/4 Tbsp. Olive Oil

Directions

1. Preheat a sauté pan on medium high heat. Add 1 TBSP Olive oil to the pan.
2. Sauté the bell pepper, onion, scotch bonnet and garlic until translucent in color about 3-4
   minutes.
3. Remove veggie mix from the heat and allow to cool slightly.
4. In a large bowl, mix until combined crab the meat, eggs, sautéed veggie mix, salt, black
   pepper, paprika, parsley, lemon juice and bread crumbs.
5. Divide mixture evenly into 8 patties, approx. 2 ounce portion. Refrigerate the patties for
   about 5 minutes.
6. In a large sauté pan on medium heat remaining olive oil.
7. Cook patties approx. 3-5 mins per side until golden brown.
8. Garnish with fresh lemon wedges and desired sauce.

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