Emerils Pan Fried Spicy Crab Cakes Recipe

Name: Emerils Pan Fried Spicy Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablepoons unsalted butter; 1 cup finely chopped yellow onions; 1/2 cup finely chopped celery; 1/2 cup finely chopped red bell peppers; 1/2 cup finely chopped yellow bell peppers; salt; cayenne; 1 tablespoon chopped garlic; 1 pound lump crab meat, drained; 1/4 cup chopped green onions, green parts only, plus extra for garnish; 1/4 cup grated Parmesan cheese; 2 tablespoons finely chopped fresh parsley leaves; 3 tablespoons Creole mustard; 3 tablesopons fresh lemon juice; 1/2 cup mayonnaise; worcestershire sauce; hot pepper sauce; 3/4 cup dried breadcrumbs/crackers/panko and 3/4 cups bread crumbs set aside; 1/4 cup all purpose flour; essence; 2 eggs for egg wash; 1 tablespoon water; 1/4 cup vegetable oil.; Essence:; 2 1/2 Tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon caynenne pepper

Servings: persons

2 tablepoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped yellow bell peppers
salt
cayenne
1 tablespoon chopped garlic
1 pound lump crab meat, drained
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
3 tablesopons fresh lemon juice
1/2 cup mayonnaise
worcestershire sauce
hot pepper sauce
3/4 cup dried breadcrumbs/crackers/panko and 3/4 cups bread crumbs set aside
1/4 cup all purpose flour
essence
2 eggs for egg wash
1 tablespoon water
1/4 cup vegetable oil.
Essence:
2 1/2 Tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon caynenne pepper
1 tabblespoon dried leaf oregano
1 tablespoon dried thyme

1
Melt butter in a small skillet over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring until the vebetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Remove from the heat and cool for 5 minutes.
2
In a large mixing bowl, combine the crabmenat, green onions, Parmesan, parsley, mustard and lemon juice.
3
Mix the mayonnaise , Worcestershire Sauce and hot pepper sauce together in a separate bowl.
4
Combine the vegetable mixture with the crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs.
5
Divide the mixture into 10 equal portions and form into 1 inch thick round patties.
6
In a shallow bowl, combine the flour and season with Essence.
7
In another bowl, whisk the egg with the water.
8
In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence.
9
Dredge the crab cakes first in the seasoned flour, tapping off excess. THEN dip them in the egg wash, letting excess drip off. Lastly, dredge cakes into seasoned breadcrumbs, coating the cakes evenly. In a large skillet, heat the oil.
10
Gently lay the cakes 3 to 4 at a time and pan-fry until lightly golden. about 4 minutes on each side.
11
Drain cakes on paper towels and season with Essence while still hot.

1090

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 32 ingredients. The key ingredients include: 2 tablepoons unsalted butter, 1 cup finely chopped yellow onions, 1/2 cup finely chopped celery, 1/2 cup finely chopped red bell peppers, and more.

Yes, Emerils Pan Fried Spicy Crab Cakes 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!

Emerils Pan Fried Spicy Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions