Crab Cakes with Spicy Mayo. This crab cake is the real deal—no fussy stuff, no flavor disguises.
Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
Crab Cakes with Spicy Mayo
Prep Time: 20 min
Cook Time: 18 min
Serves: 4 to 6 servings
- 1 pound crabmeat, picked free of shells
- 1 cup panko bread crumbs
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- 1/2 cup peanut oil
- spicy mayo
- Mix egg, mayo, onion, bell pepper and seasonings in a bowl until combined.
- Add the crab and half of the panko bread crumbs and mix. Don’t over mix, you want the crab to remain in discernible chunks.
- Form the mixture into cakes of the desired size and coat them in the remaining panko.
- Place the crab cakes on a plate covered with wax paper, cover them and place them in the fridge for at least 2 hours (this lets them solidify a bit and makes them a lot easier to manipulate when it comes time to fry them).
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
- Serve warm with spicy mayo sauce.
For the spicy mayo: just mix 4 tablespoons of mayo with a few drops of olive oil, about 1/2 teaspoon of smoked paprika, a few dashses of tabasco, 1 clove of crushed garlic and 1 teaspoon of lemon juice. Call it spicy mayo, call it a makeshift aioli, call it whatever you want; it’s good.