Spicy Crab Cakes

These spicy crab cakes get an extra kick from cayenne pepper.

Ingredients

Chipotle remoulade

  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 tbsp dill, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp chipotle in adobo sauce, puréed
  • Salt to taste
  • Freshly-ground black pepper to taste

Crab cakes

  • 1 pound lump blue crab meat
  • 1 tbsp Old Bay seasoning
  • 1 tbsp cayenne pepper
  • 1½ tsp kosher salt
  • 1½ tsp black pepper
  • ½ cup Dijon mustard
  • 2 tbsp mayonnaise
  • Juice of 2 lemons
  • Vegetable oil for deep frying
  • Panko breadcrumbs as needed
  • 1 egg, beaten
Spicy Crab Cakes

Photo: Roy Zuo / Wikimedia Commons / CC BY-SA 4.0

Procedure

Chipotle remoulade

  1. Combine all ingredients in a small bowl.

Crab cakes

  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°F just until heated through and golden brown.
  3. Serve with chipotle remoulade sauce.