Spicy Crab Cakes

Name: Spicy Crab Cakes
Total time: 30 min
Yield: 2 large or 4 small servings
Ingredients: 1 medium red onion, peeled and sliced; Small handful of cilantro, with stems; 1 jalapeño pepper, stemmed and seeded; 1 red or yellow bell pepper, cored; 1/2 pound lump crab meat; 1 lightly beaten egg; 1 tablespoon mayonnaise; 1 heaping tablespoon grated fresh ginger; 1 tablespoon curry powder; 1 teaspoon cumin; Salt; Juice of 1 big lemon; 1 1/2 cups bread crumbs, preferably Japanese panko; 3 tablespoons vegetable or olive oil, or as needed

Recipe from Garrett Oliver

Adapted by The New York Times

Spicy Crab Cakes — Brian Palmer for The New York Times

Total Time: 30 minutes
Rating: 4(254)
Comments: Read comments

This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice.

With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish. —The New York Times

Featured in: When the Right Wine Is a Beer

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Ingredients

Yield:2 large or 4 small servings

1medium red onion, peeled and sliced
Small handful of cilantro, with stems
1jalapeño pepper, stemmed and seeded
1red or yellow bell pepper, cored
½pound lump crab meat
1lightly beaten egg
1tablespoon mayonnaise
1heaping tablespoon grated fresh ginger
1tablespoon curry powder
1teaspoon cumin
Salt
Juice of 1 big lemon
1½cups bread crumbs, preferably Japanese panko
3tablespoons vegetable or olive oil, or as needed

Ingredient Substitution Guide

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Preparation

Step 1
Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
Step 2
In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
Step 3
Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
Step 4
Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.

Ratings

4 out of 5

254 user ratings

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Comments

Jacob A7 years ago

Use smaller cakes and make more of them to prevent them from falling apart. Came out a little greasy when we fried them. I liked them much better when we fried for 1-2 minutes on each side to get them crispy and then baked for 20 minutes at 350.

Linda E.7 years ago

Crab cakes can be soggy and lifeless, but these were super flavorful, crispy and by far the best crab cake I've ever had (my guests agreed!). I made four from the recipe instead of the recommended two, just so I could flip them easier in the pan.

Annabel6 years ago

I used Greek yogurt in place of mayo and I found it deeeeelicious

Danni McLaughlin3 months ago

Better than most, but by far the best recipe for crab cakes (hands-down) is the Susan Branch one. I use a mix of fresh sourdough crumbs and panko and cut the crab in half bc they won't hold together with the full amount. You can make the night before, and they only require a quick BROIL, four minutes a side. No oil or grease. Raves every single time. Requests every single time. I make little ones for apps, but usually hamburger patty size and slap it on top of dressed greens.

Jennie Phipps6 months ago

I spent a lot of time in Delaware and I'm a crab cake traditionalist, but this recipe is great. Followed it to the letter. Delicious.

Rami2 years ago

I make these as directed except add more mayo at the end to help hold it together. Also use the cheaper claw meat. If you pick up a golf ball sized amount and squish it flat in a plate of panko crumbs it makes about fifteen 3 inch cakes, much better for a party. If you fry and freeze, then heat up on a rack in the oven they get super crispy. Serve with remoulade on the side, guests think these are the best crab cakes ever.

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