Mouthwatering Spicy Crab Cakes Recipe

Are you tired of the same old seafood recipes? Do you yearn for something with a bit of a kick, something that will tantalize your taste buds like never before? Look no further than our Spicy Crab Cakes recipe.

Made with fresh lump crab meat, tangy horseradish, and zesty Dijon mustard, these crab cakes will have you craving seconds before you even finish your first serving. They’re perfect as an appetizer or as the main course for any seafood lover.

Our recipe is easy to follow and the results are mouthwatering. So why not give it a try and impress your guests at your next event or simply treat yourself to an indulgent meal? Trust us, once you taste our Spicy Crab Cakes, you won’t want to go back to plain old crab cakes ever again.

Why You’ll Love This Recipe

Spicy Crab Cakes
Spicy Crab Cakes

Listen up, my dear food enthusiast, let me tell you why this Spicy Crab Cakes Recipe will blow your taste buds away. Trust me; this recipe is for those who love to savor the unique and spicy flavors of crab meat.

First and foremost, we use fresh lump crab meat in this recipe, which is sustainably sourced by the pros. We only pick the finest crabs from Maryland’s blue waters to ensure that you get the best quality meat there is. Mixing it with a generous amount of horseradish and Dijon mustard, our crab cakes will give you an explosion of flavors in every bite.

For all you spice lovers out there, we got you covered! Our crab cakes recipe comes with just the right amount of heat to satisfy your cravings. We’ve blended a perfect combination of dry mustard and cayenne pepper with other spices to create a harmonious flavor profile that packs a punch. Trust us; you will love it!

Furthermore, this recipe has been time-tested and proven to be one of the perfect party appetizers around. Our guests keep coming back for more because these spicy crab cakes provide an incredible texture and flavor profile balance that no one can resist.

Lastly, our Spicy Crab Cakes Recipe is versatile enough to serve on any occasion, be it a family dinner or potluck party. Whether you’re baking them as sliders or cooking them in a frying pan, these crab cakes are easy to whip up and serve with different sauces like tartar sauce or remoulade sauce.

In conclusion, this recipe is perfect for anyone who loves seafood, crabs in particular. You’ll appreciate its delicious flavors and quality ingredients. With its heat level, texture and freshness, our Spicy Crab Cakes Recipe is something that you will undoubtedly enjoy serving again and again! So what are you waiting for? Give it a try today!

Ingredient List

 Dive into these spicy crab cakes for a burst of flavor!
Dive into these spicy crab cakes for a burst of flavor!

Fresh and Spicy Ingredients

To make these Spicy Crab Cakes, we’re going to need some fresh and flavorful ingredients. The star of our dish is, without doubt, the lump crab meat. You can use either fresh crabmeat or canned; however, I highly recommend using fresh crab meat. If you can get your hands on some Maryland blue crab, you’re in for a real treat! A pound of lump crab meat should yield around 4 cups of crab meat.

Other than the crab meat, we’re going to need an egg to help keep everything together, and some breadcrumbs to give the cakes a crispy texture. We’ll be using both dry and Dijon mustard to add a little kick to the cakes. To further increase the heat, horseradish sauce and Worcestershire sauce are also on the list.

As for the mayonnaise, we’ll be needing it twice for this recipe: once in the cakes and another time in the spicy mayo dipping sauce we’ll serve alongside them. Finally, a splash of lime juice will help balance out all the flavors.

Here’s the complete list of ingredients you’ll need:

  • 1 pound lump crab meat
  • 1 large egg
  • 2 teaspoons dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons horseradish sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup + 1/2 cup mayonnaise
  • 1/2 cup breadcrumbs
  • Juice of 1 lime

Gather all these ingredients before starting with the recipe how-to section so that we don’t lose any time in making these fabulous Spicy Crab Cakes!

The Recipe How-To

 These crab cakes pack a punch that's perfect for spice lovers.
These crab cakes pack a punch that’s perfect for spice lovers.

Now, let’s get to the meat of this recipe- how to make these spicy crab cakes.


First, you need the ingredient list below:

  • 1 pound fresh crabmeat
  • 1 large egg
  • 1/4 cup mayonnaise
  • 2 teaspoons horseradish
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dry mustard
  • 2 tablespoons finely chopped yellow bell pepper
  • 4 tablespoons finely chopped green onion
  • 1/4 cup bread crumbs
  • 1 tablespoon lemon juice
  • Pinch cayenne pepper
  • Salt and black pepper to taste


Next, follow these easy steps:

  1. Pick through the crab meat to remove any shells or cartilage.
  2. In a large bowl, combine the beaten egg, mayo, horseradish, Dijon mustard, and dry mustard. Mix well.
  3. Add in the yellow bell pepper, green onion, bread crumbs, lemon juice, cayenne pepper, salt, and black pepper. Continue mixing until everything is fully combined.
  4. Fold in the lump crab meat with a rubber spatula or your hands very gently so that you don’t break up the lumps of crab too much.
  5. Take small handfuls of the mixture (about the size of a golf ball) and form them into slightly flattened cakes about an inch thick.
  6. Heat some oil in a frying pan over medium-high heat until hot. Once heated , add your crab cakes to the pan and let each side cook for about 3 minutes each (or until golden brown). You can adjust temperature accordingly if you see that they start to cook too fast on any particular side.
  7. Place the cooked crab cakes on a plate lined with paper towels to drain excess oil.

Enjoy your delicious spicy crab cakes!

Substitutions and Variations

 You won't be crabby after enjoying these spicy cakes!
You won’t be crabby after enjoying these spicy cakes!

Alright, listen up buttercups, sometimes things don’t go according to plan in the kitchen. Maybe you’re out of an ingredient or you straight-up hate horseradish. Fear not, for I’ve got some variations and substitutions to make this recipe not only work but also stand out.


1) Dijon mustard can be replaced with yellow mustard, but the spicy kick may be lost. Sorry spice lovers.

2) No fresh crabmeat on hand? Canned crab meat works well as a substitute.

3) Out of dry mustard? No problem! Add a squirt of prepared mustard instead.

4) Maybe you’re one of those avocado mayo fans? Swap that out for classic mayo if that’s your thing.


1) Want to go wild with flavors? Try a spicy mayo or teriyaki sauce for dipping.

2) You want more heat? Add cayenne pepper or chilli sauce to the mixture.

3) Feeling fancy? Cubed mango pieces paired with crab cakes provide a refreshing sweetness in every bite.

4) In the mood for something baked instead of pan-fried? Try making mini crab cake sliders or even a full sheet pan of baked crab cakes.

5) Take it up one more notch with remoulade sauce that’s sure to impress your guests.

Don’t forget, substitutions and variations are all about personal preference and making the recipe work for you. So get creative, my friends!

Serving and Pairing

 Get ready for some heat with every bite of these crab cakes.
Get ready for some heat with every bite of these crab cakes.

Now that you’ve prepared these mouth-watering spicy crab cakes, it’s time to serve them in style. Serve them hot with some tartar sauce, or for a bit of heat, try adding a dab of spicy mayo or mango chili sauce on top.

Pair your crab cakes with some coleslaw, a wedge salad, or roasted vegetables. The cool and creamy coleslaw complements the spiciness of the crab cakes, while the fresh and crisp vegetables bring out the flavors of the crab meat.

If you’re looking for something more indulgent, try serving these crab cakes on a brioche bun as sliders. Add some lettuce and sliced tomatoes to create a tasty mini sandwich that will impress your guests.

For a healthier option, these crab cakes can also be baked rather than pan-fried. A side of sweet potato fries or a light salad dressed with lemon vinaigrette would make for the perfect complement to this guilt-free meal.

No matter how you choose to enjoy your spicy crab cakes, they are sure to melt in your mouth and leave you craving for more!

Make-Ahead, Storing and Reheating

 These cakes are anything but ordinary - loaded with spice and deliciousness.
These cakes are anything but ordinary – loaded with spice and deliciousness.

Ah, the age-old question: can these scrumptious spicy crab cakes be made ahead of time? And if so, how do you store them and reheat without losing those bold flavors? Don’t worry; I’ve got you covered.

If you want to make life easier, you can always prepare the crab cake mixture and keep it chilled in the refrigerator until ready to cook. It’s recommended to use fresh crabmeat in this recipe, but I know it’s not always readily available. You can use canned crabmeat that has been drained well and is not too watery.

To store cooked spicy crab cakes, simply let them cool to room temperature and cover tightly with plastic wrap or aluminum foil. Keep them in the fridge for up to 3 days. If you want to freeze them, wrap each cake individually in plastic wrap, then put them in a ziplock freezer bag for up to one month.

Now, let’s talk about reheating these bad boys. There are several ways you can do this – my personal favorite being pan-frying as it provides an extra crunchy exterior layer. To do so, heat up some oil in a frying pan over medium heat, and fry the crab cakes for about 2-3 minutes on each side or until hot all the way through.

Alternatively, you can place them on a baking sheet and bake at 350°F for 10-15 minutes or until hot throughout. Just be careful not to overcook them as they will dry out.

Finally, if you’re considering using a microwave – please don’t! The microwave will turn your spicy crab cakes into rubbery hockey pucks faster than you can say “yuck.”

So there you have it – now you know how to make-ahead these spicy little cakes of goodness without sacrificing flavor by reheating. Enjoy!

Tips for Perfect Results

Baking is all about precision and following the exact steps in the recipe. However, even with attention to detail, it’s possible for mishaps to occur. After all, we are only human. But fear not! With these tips and tricks for making spicy crab cakes, you can prevent any potential disasters and ensure perfect results every time.

1. Handle with care: When mixing the ingredients together, use a gentle hand to avoid overworking the crabmeat. You don’t want to end up with a mushy texture.

2. The right oil: Use oil with a high smoke point like canola or vegetable oil to prevent the cakes from burning before they’re fully cooked.

3. Keep them small: Smaller crab cakes cook more evenly than large ones, so aim for cakes about 3-4 inches in diameter.

4. Chilling matters: Chilling the crab cakes in the fridge for at least 30 minutes before frying them helps them hold their shape better when cooking.

5. Get creative: Don’t be afraid to experiment with different coatings for your crab cakes like panko breadcrumbs or crushed saltine crackers for added texture.

6. Serve it right: Serve these crab cakes with a simple side of mixed greens or pair them with some spicy mayo or tartar sauce for added flavor.

7. Mind the heat: Adjust the spiciness according to your tastes by increasing or decreasing the amount of horseradish and cayenne pepper called for in the recipe.

8. Pay attention to plating: Be sure to plate your crab cakes attractively and add a squeeze of lemon juice on top for that perfect finishing touch.

Follow these tips and tricks, and you will have perfectly crispy and delicious spicy crab cakes every time!


As an experienced baker, I know that no matter how well a recipe is written, there will always be questions or concerns that arise as you start to prepare it. That’s why I’ve put together a list of frequently asked questions to help ensure that you’re able to make these delicious spicy crab cakes with confidence and ease. From ingredient substitutions to ensuring perfect texture, I’ll cover all the most common questions in this section. So let’s dive in and get started!

Is it better to fry or bake crab cakes?

When it comes to preparing crab cakes, the two common methods are baking and frying. In my opinion, I find it easier and more reliable to bake them. Unlike frying, there is no risk of the cakes falling apart when flipping them, and they are less likely to dry out when baked.

What kind of sauce do you put on crab cakes?

If you’re wondering what kind of sauce to serve with your crab cakes, consider making a remoulade. This sauce has its roots in France and is similar to tartar sauce, owing to the fact that it’s mayo-based.

What makes Maryland crab cakes different?

When it comes to crab cakes, a true Maryland crab cake is made using solely the meat from the Maryland blue crab species. The distinctively sweet flavor of this crab is what sets it apart and why we at Box Hill pride ourselves on using only this type of meat in our famous crab cakes. This is a quality that has remained unchanged since May 8th, 2015.

Bottom Line

If you’re a crab cake lover, then this spicy crab cakes recipe is a must-try! The rich flavors of fresh crab meat are perfectly complemented with spicy ingredients like horseradish and cayenne pepper. Plus, the recipe is easy to make and can be adjusted to fit your taste preferences.

Whether you prefer pan-fried or baked crab cakes, these spicy cakes are a delicious and filling option for any meal. Plus, they’re versatile enough to serve as appetizers or as the main dish.

So, what are you waiting for? Grab some fresh crab meat and get ready to step up your cooking game with these spicy crab cakes. Trust me, your taste buds will thank you!

Spicy Crab Cakes

Spicy Crab Cakes Recipe

To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.
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Course: Appetizer/Entrée
Cuisine: Seafood/American
Keyword: < 4 Hours, Crab, Oven
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Calories: 201.2kcal


  • 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


  • Preheat oven to 400 degrees F.
  • In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
  • Gently stir in the saltines and crabmeat.
  • You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
  • Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
  • Bake for 15-20 minutes , or until a light golden brown.
  • Serve immediately.
  • Variation:
  • Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

Your Own Notes


Serving: 107g | Calories: 201.2kcal | Carbohydrates: 10.1g | Protein: 17.3g | Fat: 9.9g | Saturated Fat: 1.6g | Cholesterol: 108.4mg | Sodium: 485.4mg | Fiber: 0.3g | Sugar: 1.6g

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