Spicy Crab Cakes
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I chose to make these the Baltimore way, and we omitted the horseradish as it wrecks havoc on my tummy. They came out so good! I love Legal Seafood anything, and this recipe was no exception! I added some lemon before serving, which in my book was the icing on the cake. I also sprinkled with Old Bay on top. Loved these little buggers!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.