Spicy Crab Cakes
This recipe creates deliciously spicy crab cakes using fresh crabmeat. The mixture combines mayonnaise, two types of mustard, hot pepper sauce, horseradish and egg, bound with crushed saltines. For best results, use fresh jumbo lump crabmeat and do not drain its juices. The mixture benefits from chilling before baking, which makes forming the cakes much simpler. They are then baked until golden brown. A variation for Baltimore-style cakes is also included.
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon mayonnaise
- 1 teaspoon dry mustard
- 1/2 teaspoon Dijon mustard
- hot pepper sauce (such as Tabasco)
- 1/2 teaspoon bottled horseradish
- 1 large egg, beaten
- 1/2 cup saltine, finely crushed
- 12 ounces fresh crabmeat, picked over for shells and cartilage
Method
- Set your oven to heat to 400 degrees F.
- Combine the mayonnaise, dry mustard, Dijon mustard, a good dash of hot pepper sauce, the horseradish and the beaten egg in a large mixing bowl.
- Carefully fold the finely crushed saltines and the fresh crabmeat into the bowl.
- You can shape the crab cakes straight away, but chilling the mixture in the refrigerator for 1 hour will help when forming them.
- Portion the mixture into 4 to 6 large crab cakes and arrange them on a baking sheet that has been lightly oiled or is nonstick.
- Bake the cakes for 15-20 minutes, until they turn a light golden brown colour.
- Enjoy the crab cakes straight from the oven.
- For a variation.
- To make Baltimore Crab Cakes, incorporate a dash of Worcestershire sauce and Old Bay Seasoning according to your preference.
Nutrition (per serving)
Sodium485400 mg
Recipe details
CategoryCrab
AuthorBev I Am
