Crab Cakes with Cayenne and Black Pepper

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  • Total Time: 0 hrs 50 mins
  • Hands-on Time: 0 hrs 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.


  • 1/2 teaspoon Pepper black fine grind org
  • 1/2 teaspoon
  • 1/8 teaspoon Frontier Co-op Cayenne Chili Pepper, Ground, Organic 1.70 oz.
  • 1 pound lump crabmeat
  • 1/4 cup panko breadcrumbs, plus more for coating
  • 3 tablespoons minced scallion
  • 2 teaspoons minced fresh parsley
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons neutral flavored oil
  • Fresh lettuce, for serving
  • Tartar sauce, for serving
  • Fresh lemon wedges, for serving


    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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