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Spicy Crab Cakes

spicy crab cakes
Spicy crab cakes, from Mariner’s Menu. Photo by Vanda Lewis.


  • 1 pound backfin crabmeat
  • 1 egg, beaten
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon Tabasco sauce
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh parsley
  • 1 ½ tablespoons fresh cracker crumbs
  • 2 tablespoons butter for frying
  • 2 tablespoons canola oil for frying
  • lemon, sliced, optional garnish

In a medium bowl, place the egg, mayonnaise, salt, mustard, cayenne, Tabasco and pepper and whisk until smooth. Add crabmeat, parsley and crumbs and toss lightly with a fork, being careful not to break up meat. Shape into 8 patties. Wrap in wax paper and chill in the refrigerator for 30 minutes.

Fry in hot oil and butter at 350° F until golden brown, about 4 to 5 minutes. Turn over and repeat. Drain on paper towels. Serve with lemon.

Contributed by Joyce Taylor MM2