Spicy Lemon Herb Crab Cakes

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 4
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Spicy Lemon Herb Crab Cakes are a delightful twist on a classic dish, bringing a zesty, spicy kick to your table. Perfect for any seafood lover, these crab cakes balance fresh flavors and a bit of heat, making them a standout choice for any meal.

Ingredients for Spicy Lemon Herb Crab Cakes

Crab meat is the star of the show here, offering a sweet and delicate flavor. Opt for fresh if possible, but good-quality canned crab can also do the trick. Breadcrumbs act as a binder, giving the cakes their structure. Mayonnaise adds creaminess and moisture, preventing the cakes from drying out. A large egg further helps bind the ingredients together. Dijon mustard brings a tangy depth, while lemon juice and lemon zest brighten the dish with citrus notes. Green onions and parsley provide freshness and color, complementing the crab beautifully. Cayenne pepper offers a spicy punch, balanced by salt and black pepper for seasoning. Olive oil is used for frying, giving the cakes a golden, crispy exterior. Finally, lemon wedges are a must for a final squeeze of freshness when serving.

Tips & Tricks

  • Chill the crab mixture for 30 minutes before shaping into patties to make them easier to handle and less likely to fall apart.
  • For a more intense flavor, let the crab cake mixture sit for an hour in the fridge before cooking.
  • If you like it spicier, add extra cayenne or a pinch of red pepper flakes.
  • Use a non-stick skillet to prevent sticking and ensure a beautiful crust.

Serving Suggestions

Spicy Lemon Herb Crab Cakes pair wonderfully with a simple green salad topped with a lemon vinaigrette. For a heartier meal, serve with roasted asparagus or a light pasta tossed in olive oil and garlic. A chilled glass of white wine, like a Sauvignon Blanc, complements the flavors beautifully.

Frequently Asked Questions

Can I use canned crab meat?
Yes, canned crab meat can work well if fresh is not available. Just ensure you drain it thoroughly.
How can I store leftovers?
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain their crispiness.
Can I freeze the crab cakes?
Yes, freeze the shaped, uncooked patties on a baking sheet. Once frozen, transfer them to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Spicy Lemon Herb Crab Cakes Recipe Walkthrough

Start by gathering all your ingredients — it makes the process smoother. In a large bowl, gently combine the crab meat with breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, and lemon zest. The key here is to be gentle, as you don't want to break up the crab meat too much.

Next, fold in the green onions and parsley, along with cayenne pepper, salt, and black pepper. Mix until everything is just combined. You’re aiming for a mixture that holds together but isn't overly compact.

Divide the mixture into eight equal portions and shape each one into a patty. Now, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, it's ready for the crab cakes.

Carefully place the patties in the skillet, cooking them for about 3-4 minutes on each side. You're looking for a golden brown color and assurance that they're heated through. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

Serve these beauties hot, with lemon wedges on the side for an added burst of brightness.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for a weeknight treat.
  • A delightful balance of spice and citrus that elevates the flavor of fresh crab meat.
  • Uses common pantry ingredients to create a restaurant-quality dish at home.
  • Customizable heat level to suit your taste buds.
  • A great way to impress guests without spending hours in the kitchen.

Ingredients

1 lb fresh crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp lemon zest
2 green onions, finely chopped
2 tbsp fresh parsley, chopped
1 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
Lemon wedges, for serving

Step-by-step Instructions

1. In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, and lemon zest.
2. Fold in green onions, parsley, cayenne pepper, salt, and black pepper until well mixed.
3. Shape mixture into 8 equal-sized patties.
4. In a large skillet, heat olive oil over medium heat.
5. Cook crab cakes for 3-4 minutes on each side, or until golden brown and heated through.
6. Serve hot with lemon wedges.

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