Spicy Crab Cakes

Here is a Crab Cake recipe for those of you who like to “Kick it Up a Notch” here is a recipe for Spicy Crab Cakes with Horseradish Mayo. The horseradish mayo gives a refreshing kick to the spicy crab cakes. If you are looking for a way to add spice to the traditional crab cake recipe then try this one out…

Spicy Crab Cake Ingredients

• 4-5 slices white sandwich bread
• 3/4 cup chopped fresh parsley
• 1 large egg yolk
• 2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoon Tabasco sauce
• 2 Tbsp plus 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon chopped fresh or dried thyme
• 1/4 teaspoon freshly ground black pepper
• 5 Tbsp olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 pound cooked fresh crabmeat, picked over and drained

Horseradish Mayo Ingredients

• 1 cup mayonnaise
• 2 Tbsp prepared horseradish (see how to make horseradish for a scratch version)
• 2 Tbsp fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/8 teaspoon freshly ground black pepper
• Kosher salt

Directions

1. Tear up the bread and pulse in a food processor to make fine, soft crumbs (about 4 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
2. In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, and black pepper. Pulse to combine.
3. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise-type sauce.
4. Transfer sauce to a bowl.
5. In a large bowl, combine the onion and bell pepper with the remaining 1/4 cup of parsley.
6. Add the mayonnaise-type sauce and crabmeat and mix lightly.
7. Using a rubber spatula, fold in 1 cup of the bread crumb mixture.
8. Gently form 6 cakes and flatten them into patties about 1/2 inch thick.
9. Place the patties lightly in the remaining bread crumb mixture.
10. Heat a non-stick skillet on medium heat and add about 2 Tbsp of butter to the pan.
11. Fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through.
12. To prepare the horseradish mayo, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading