Crab Cakes with Cayenne and Black Pepper

  • Total Time: 50 mins
  • Hands-on Time: 30 mins
  • Makes: 8 servings

These crab cakes are inspired by classic Maryland cakes. They're light on ingredients, but big on flavor thanks to the organic cayenne and black pepper.

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1. In a large bowl, place crabmeat and pick apart any large pieces. Add panko, scallions, parsley, pepper, salt and cayenne. Gently mix until well combined.
2. In a separate bowl, whisk together egg, mayonnaise and mustard. Pour into crab meat mixture and stir until just combined. Let sit for 20 minutes.
3. Form crab mixture into 8 patties, roughly the size of the palm of your hand. Carefully pat both sides into panko.
4. In a large skillet over medium heat, warm olive oil. Add crab cakes, working in batches so the cakes aren’t crowded. Cook for 4 minutes, until the side on pan is browned and crisp. Flip and cook for another 4 to 5 minutes, until other side is crisp and crab cakes are heated through.
5. Serve hot with lettuce, lemon and a side of tartar sauce if desired.

For spicier crab cakes, use 1/4 teaspoon cayenne.

Take care not to overwork the crab mixture and be gentle when patting cakes into the panko. The cakes may be a bit delicate, but the minimal binding agents allow the crab to shine.


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