Spicy Crab Cakes

These delicious crab cakes can be served as a main dish or first course. Serve them with lemon wedges and rémoulade or cocktail sauce.

Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 4


  • 1 lb. lump crabmeat
  • ½ tsp. lemon juice
  • 1 large egg, beaten
  • ¼ cup mayonnaise
  • 1–1¼ cups fine, dry bread crumbs, divided
  • Few drops Tabasco sauce
  • 1 tsp. Old Bay Seasoning
  • ¼ tsp. Worcestershire sauce
  • Vegetable oil


  • Drain crabmeat and break up slightly, discarding any pieces of shell or cartilage. Sprinkle with lemon juice and set aside.
  • In a large bowl, whisk egg; stir in mayonnaise, ¾ cup bread crumbs, Old Bay Seasoning, Tabasco, and Worcestershire sauce. Gently fold crabmeat into mixture until well combined.
  • With your hands, shape mixture into patties, flattening slightly. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Heat about ½" oil in a large, heavy skillet over medium heat. Gently roll or press crab cakes into more breadcrumbs. Fry patties for about 3 minutes on each side or until nicely browned. Drain on paper towels.