Hot Crab Cakes For Those Who Love the Burn
*warning: This crab cake recipe is not suitable for everyone
Do you have a weak heart, ulcers or a grotesque spontaneous combustion disorder? Well…don’t try these crab cakes then. Do you often get offended by people who involuntarily drop the f-bomb with enthusiasm? Again, stay away!
Consider yourself warned…
Now, if you are still here you must be badass. Get ready to be kicked in the butt (but in a good butt kicking way) because this is the mother of all spicy crab cakes. It teeters on the edge of barely palatable but your badass and love the burn.
By the way, if you have any egotistical macho friends, it’s a good time to invite them over. Dish them out a mouthfull of hell. It will keep them quiet for awhile.
Ingredients:
- 1 lbs. of Jumbo lumb blue crab meat
- 1 cup cooked shrimp
- 1 Jalapeno seeded and diced fine
- 1/2 red pepper seeded and diced
- 1 celery stock diced
- 1/2 onion minced
- 2 Tbsp. grainy mustard
- 1 1/2 cups of panko bread crumbs
- 3 eggs
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp of Cajun seasoning
- 2 cloves garlic, minced
- 1 cup flour
- 1/4 cold water
- 2 Tbsp. oil
Method to the Rad-ness:
In a medium frying pan or skillet heat the oil on medium-high heat. Add the jalapeno, red pepper, onion, celery, garlic, 1 Tbsp of cajun seasoning, salt, and pepper. Cook until the onion turns transparent or about 4 minutes.
In a medium mixing bowl beat two eggs and add the mustard. Blend in 1/2 cup of breadcrumbs. Add the sauteed vegetables and mix until the breadcrumbs are moist. Stir in the shrimp and gently add the crab, careful not to break up the crab chunks.
Refrigerate.
For the crab cake breading:
On a pie plate or a shallow dish stir the flour with 1 Tbsp. of cajun seasoning. On another pie plate or shallow dish stir the remaining breadcrumbs with the remaining 1 Tbsp of cajun seasoning. On a third pie plate or bowl beat the remaining egg.
Form the crab cake mixture into 8 – 10 crab patty cakes.
- Dust each side of the crab patties with flour.
- Dip the crab patties in egg.
- Coat the crab patties evenly with breadcrumbs.
Refrigerate for 1 hour.
Heat the oil in a medium size skillet or frying pan. Fry for 10-12 minutes turning once.
Printer friendly recipe:
- 1 lbs. of cooked crab meat
- 1 cup cooked shrimp
- 1 Jalapeno seeded and diced fine
- ½ red pepper seeded and diced
- 1 celery stock diced
- ½ onion minced
- 2 Tbsp. grainy mustard
- 1½ cups of panko bread crumbs
- 3 eggs
- ¼ tsp. salt
- ½ tsp. pepper
- 3 Tbsp of Cajun seasoning
- 2 cloves garlic, minced
- 1 cup flour
- ¼ cold water
- 2 Tbsp. oil
- In a medium frying pan or skillet heat the oil on medium-high heat. Add the jalapeno, red pepper, onion, celery, garlic, 1 Tbsp of cajun seasoning, salt, and pepper. Cook until the onion turns transparent or about 4 minutes.
- In a medium mixing bowl beat two eggs and add the mustard. Blend in ½ cup of breadcrumbs. Add the sauteed vegetables and mix until the breadcrumbs are moist. Stir in the shrimp and gently add the crab, careful not to break up the crab chunks.
- Refrigerate.
- For the crab cake breading:
- On a pie plate or a shallow dish stir the flour with 1 Tbsp. of cajun seasoning. On another pie plate or shallow dish stir the remaining breadcrumbs with the remaining 1 Tbsp of cajun seasoning. On a third pie plate or bowl beat the remaining egg.
- Form the crab cake mixture into 8 – 10 crab patty cakes.
- Dust each side of the crab patties with flour.
- Dip the crab patties in egg.
- Coat the crab patties evenly with breadcrumbs.
- Refrigerate for 1 hour.
- Heat the oil in a medium size skillet or frying pan. Fry for 10-12 minutes turning once.
Return from hot crab cakes to home.
