Spicy Crabcakes

Course : Seafoods
Serves: 10
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1/3 cup unsalted butter
1/3 cup onion
1/4 teaspoon cayenne
2 large egg
1 pound crabmeat
1/3 cup mayonnaise
1 tablespoon creole mustard
1 teaspoon kosher salt
1 tablespoon fresh thyme
1 tablespoon parsley flakes
1/3 cup peanut oil
1 cup cornbread
1 cup dry breadcrumbs
1 tablespoon parsley

Preparation / Directions:

Heat 1 tablespoon butter in a small saute pan, over a medium flame add onions and cayenne heat and stir for 2-3 minutes, until just softened remove from heat and allow to cool slightly combine with half of the beaten eggs-mix well add crab, mayonnaise, mustard, salt, thyme, and parsley flakes-mix well divide into equal portions and shape into 3-inch diameter patties combine the remaining eggs with a little of the oil-mix well combine the cornbread crumbs, dry breadcrumbs, and minced parsley-mix well brush each crab cake with the oil/egg mixture coat evenly on all sides with the crumb mixture, shaking off the excess place onto a parchment-lined baking sheet chill for 2-24 hours, until firm heat the remaining butter with the remaining oil in a skillet, over a moderate flame add the crab cakes in small batches and brown lightly on both sides drain on a cooling rack and blot with paper towels remove to a serving platter, keep warm in a slow oven serve warm


Nutritional Information:

331 Calories (kcal); 23g Total Fat; (62% calories from fat); 12g Protein; 19g Carbohydrate; 101mg Cholesterol; 624mg Sodium

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