Spicy Crab Cakes Recipe (2024)

Use smaller cakes and make more of them to prevent them from falling apart. Came out a little greasy when we fried them. I liked them much better when we fried for 1-2 minutes on each side to get them crispy and then baked for 20 minutes at 350.

Crab cakes can be soggy and lifeless, but these were super flavorful, crispy and by far the best crab cake I've ever had (my guests agreed!). I made four from the recipe instead of the recommended two, just so I could flip them easier in the pan.

I used Greek yogurt in place of mayo and I found it deeeeelicious

We substituted cooked Bristol Bay sockeye salmon (leftovers) for the crab and added red pepper for jalapeños because we didn’t have them. Wow. Really good salmon cakes!

1.double recipe2. use your food processor for step 13. Add even more curry and cumin 4. put in fridge for 1 hour before shaping into 3 inch patties5. oven at 400 heavy sheet pan, spray with oil, then spray the top side of your patties6. cook 10 min flip7. 10 more minutes8. I got 15 3-4 inch patties. We ate 2 and I will freeze the rest9. Served with a tarragon aioli.I will make this again and again.

I really think there is something wrong with this recipe. I made it last night and it was a disaster...way too much to make just 2 cakes...I divided into 4, and they were still very large....it was too little crab for the rest of the ingredients. I would love to know if I'm right, that it should have called for either less "everything else" or "more crab."

Used a food processor to make a paste of the peppers, onion, and cilantro and pressed out the excess liquid through a fine strainer. It made a smooth crab cake that held together well. I sprayed them with cooking spray and baked at 375 for 30 minutes turning once, then under the broiler for a few minutes to brown them. Much less fat than frying and still crispy. I liked the flavor but I’d also try them Maryland style with garlic and Old Bay in lieu of the ginger, cumin, and curry.

These were flavorful but fell apart in the pan; I think I would lessen the amount of panko next time. I've had other crab cake recipes that were equally good and didn't turn into crab cake pieces when fried.

I make these as directed except add more mayo at the end to help hold it together. Also use the cheaper claw meat. If you pick up a golf ball sized amount and squish it flat in a plate of panko crumbs it makes about fifteen 3 inch cakes, much better for a party. If you fry and freeze, then heat up on a rack in the oven they get super crispy. Serve with remoulade on the side, guests think these are the best crab cakes ever.

Is this made with raw crab, or are we recooking the crab?

Used a food processor to make a paste of the peppers, onion, and cilantro and pressed out the excess liquid through a fine strainer. It made a smooth crab cake that held together well. I sprayed them with cooking spray and baked at 375 for 30 minutes turning once, then under the broiler for a few minutes to brown them. Much less fat than frying and still crispy. I liked the flavor but I’d also try them Maryland style with garlic and Old Bay in lieu of the ginger, cumin, and curry.

I made this recipe last night and it didn't hold together at all . Should I have added another egg or more mayo?

Kind of fell apart. Put them in fridge to solid up more also. Still, the flavor was great. Will try again.

I would also makes the cakes smaller next time, but if you refrigerate the cakes for an hour or so before cooking, they will hold together better. I would also serve with a light sauce, like an avocado aioli.

Questionable structural integrity, otherwise delicious!

Disappointed in the result. I feel there were too many seasonings competing and overshadowed the Crab meat.

1.double recipe2. use your food processor for step 13. Add even more curry and cumin 4. put in fridge for 1 hour before shaping into 3 inch patties5. oven at 400 heavy sheet pan, spray with oil, then spray the top side of your patties6. cook 10 min flip7. 10 more minutes8. I got 15 3-4 inch patties. We ate 2 and I will freeze the rest9. Served with a tarragon aioli.I will make this again and again.

Use smaller cakes and make more of them to prevent them from falling apart. I liked them much better when we fried for 1-2 minutes on each side to get them crispy and then baked for 20 minutes at 350.

These were delicious. I made 6 pretty large crab cakes with this recipe but some started falling apart while cooking.I’d make the mixture a little wetter with more mayo/egg/lemon juice next time so that they don’t fall apart. Could also make them a bit smaller and get even more crab cakes.

I must’ve screwed this up because they came out perfect! I thought they were going to be too heavy on the chopped up vegetables and breadcrumbs, but everything came together after adding the egg and liquid ingredients. Pressing breadcrumbs onto the outside really helped them stay together. Incredible flavor. Would definitely make these again.

Just made these with right off the boat Jonah crab in spruce head, Maine. Awesome!! I made a quick remoulade of Mayo, sour cream and siracha . Perfect.

very good and flavorful. I did not use jalapeno as I thought it would take away from the taste of the crabmeat.I also cooked them for 2-3 minutes on each side and they were done. I used less oil and they turned out very good.

Great flavor but like others have said they fell apart. If I were to attempt again, I would drain the pepper / onion mixture of excess juices, and maybe add another egg as a binding agent. I added two large pinches of salt and it could have used more. this recipe made 5 large crab cakes.