Froggie's Spicy Crab Cakes
Dive into coastal-inspired indulgence with Froggie's Spicy Crab Cakes—golden, crispy patties filled with tender lump crab meat and a kick of cayenne pepper and hot sauce for the perfect fiery edge. This easy-to-follow recipe combines fresh ingredients like green onions, parsley, and garlic with pantry staples such as panko breadcrumbs, Dijon mustard, and Worcestershire sauce, creating a rich, flavorful blend that's both zesty and savory. Chill the crab mixture to ensure perfectly shaped cakes that hold together beautifully during cooking, and enjoy the irresistible crunch after a quick pan-fry. Ready in just 30 minutes of hands-on time, these spicy crab cakes make for a show-stopping appetizer or a satisfying main course when paired with a crisp side salad or tangy dipping sauce. Perfect for seafood lovers, this foolproof recipe is sure to bring restaurant-quality dishes straight to your table!
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Ingredients
- 1 lb Fresh lump crab meat
- 1 cup Breadcrumbs (Panko recommended)
- 0.5 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Hot sauce
- 1 tsp Worcestershire sauce
- 1 large Egg
- 0.25 cup Green onions, finely chopped
- 2 tbsp Fresh parsley, finely chopped
- 1 clove Garlic, minced
- 0.5 tsp Cayenne pepper
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, egg, green onions, parsley, minced garlic, cayenne pepper, salt, and black pepper. Mix thoroughly to form the binding mixture.
Step 2
Gently fold in the fresh lump crab meat, being careful not to break up the lumps too much. Add the breadcrumbs a little at a time until the mixture holds together, but remains moist.
Step 3
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches in diameter and 1 inch thick. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the crab cakes in batches (do not overcrowd the skillet).
Step 5
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crisp. Use a spatula to carefully flip them to avoid breaking.
Step 6
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.
Step 7
Serve immediately with your favorite dipping sauce, lemon wedges, or a side salad.
Nutrition Facts
| Serving size | (872.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2290.0 |
| Total Fat 164.9g | 0% |
| Saturated Fat 19.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 577.3mg | 0% |
| Sodium 4390.6mg | 0% |
| Total Carbohydrate 97.9g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 5.3g | |
| Protein 108.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 451.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2078.2mg | 0% |
Source of Calories