Spicy Crab Cakes

Oh, crab cakes. Anytime I see them on a menu, ordering becomes so much easier. Even though it’s still a little scary ordering seafood in a land locked state (Exactly how many hours did it take for this salmon to reach Missouri??), I throw caution to the wind with these golden, crispy spicy crab cakes.
Looking back now, I didn’t realize how fortunate we were living in Texas. Seafood, even though caught from the Gulf, was so much fresher and readily available. We vacationed in New Orleans several times in my childhood, and I grew to love the Cajun approach to spicing up seafood… etouffe, gumbo, and spicy crawfish boils. In my opinion, it’s seafood at its best.
This is not a gourmet recipe by any means. Just a little Cajun hot sauce quick fix to make my  crab cakes have a spicy kick. I used Paula Dean’s recipe as a guide but adapted it a bit.

 Spicy Crab Cakes Recipe:
-1 pound lump crab meat
-2/3 c crushed crackers
-3 green onions (chop white and green portion)
-1/2 cup finely chopped celery
-1/4 c mayonnaise
-1 egg
-3 tbls Cajun hot sauce
-1 tsp Worcestershire sauce
-1 tsp spicy mustard
-juice of 1/2 lemon
-1 tsp sea salt
1. Mix together the ingredients above until dry and wet ingredients are combined.
2. Form into patties (makes about 8 small or 6 large). Dust with flour.
3. Heat olive or grapeseed oil in frying pan on medium heat.
4. When oil is hot, place 3-4 crab cakes at a time in the pan. Fry for 4-5 minutes on each side. They should be golden brown when finished.

Mix together 1 cup mayo, 3 tablespoons hot sauce, and 1 tsp garlic salt.

We had our crab cakes with a mixed salad and lemon spinach couscous. This was my favorite thing I ate all week.

I want to get adventurous and learn about Cajun cooking, but it seems a little intimidating. I need to start with something easy…maybe I’ll chuck it all and see if Cafe Dumonde will just deliver beignets.

What kind of cuisine makes you nervous to cook?

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  • Comments

    1. says

      Cant wait to try the crab cakes. I have cooked goat brains, mountain oysters of various donnors, but to be honest pie crust scares the hebbe gebbes out of me. My mother was a pro at crusts…afraid I will fail.

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