Spicy Crab Cakes – a delicious recipe with mayonnaise, mayonnaise, mustard, Dijon mustard, pepper, bottled horseradish. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400 degrees F.
2
In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
3
Gently stir in the saltines and crabmeat.
4
You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
5
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 ).
6
Bake for 15-20 minutes , or until a light golden brown.
7
Serve immediately.
8
Variation:
9
Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.
181
kcal
Calories
19
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup mayonnaise, 1 teaspoon mayonnaise, 1 teaspoon dry mustard, 1/2 teaspoon Dijon mustard, and more.
Yes, 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.
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