Crunchy Crab Cake Spiders Recipe

Name: Crunchy Crab Cake Spiders
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lump crabmeat, picked free of shells; 1 cup minced red bell pepper, plus a few thin strips, for garnish; 1/2 cup minced green onion; 1/4 cup minced water chestnuts; 1 large egg, lightly beaten; 2 tablespoons mayonnaise; 1 teaspoon fresh lemon juice; 1/4 teaspoon wasabi powder; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup crushed saltine crackers or soda crackers; 4 tablespoons butter; 1 tablespoon vegetable oil; Mayonnaise Sauce, recipe follows; 1 cup mayonnaise; 1 tablespoon paprika; Pinch salt and freshly ground black pepper

Servings: persons

1 pound lump crabmeat, picked free of shells
1 cup minced red bell pepper, plus a few thin strips, for garnish
1/2 cup minced green onion
1/4 cup minced water chestnuts
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon wasabi powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup crushed saltine crackers or soda crackers
4 tablespoons butter
1 tablespoon vegetable oil
Mayonnaise Sauce, recipe follows
1 cup mayonnaise
1 tablespoon paprika
Pinch salt and freshly ground black pepper

1
In a large bowl, combine the crabmeat, bell pepper, green onions, and water chestnuts.
2
Add the egg, mayonnaise, lemon juice, wasabi powder, salt, and pepper, and stir gently to combine.
3
Gently stir in the crushed crackers.
4
Form the mixture into 12 equal patties.
5
In a large skillet, melt 2 tablespoons of the butter, and 1 tablespoon vegetable oil over medium heat.
6
Add 6 crab cakes, and cook until golden brown, about 3 to 4 minutes per side.
7
Repeat the process with the remaining 2 tablespoons butter and remaining 6 crab cakes.
8
Arrange them on a serving platter.
9
Garnish with red bell pepper strips to make spider legs, if desired.
10
Serve immediately with the Mayonnaise Sauce.
11
Combine all of the ingredients in a small serving bowl.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound lump crabmeat, picked free of shells, 1 cup minced red bell pepper, plus a few thin strips, for garnish, 1/2 cup minced green onion, 1/4 cup minced water chestnuts, and more.

Yes, Crunchy Crab Cake Spiders falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crunchy Crab Cake Spiders

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions