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A plate of bready crab cakes with mild spice.

Unlike the rude, social skills lacking hot crab cakes, this mild amount of spice can restrain verbally abusive tongues and curb fire breathing dragon attacks. Don’t be mistaken though, these bad boys still pack a wallop.

The chipotle peppers adds a nice smokey flavor and gives just enough zip to give you a swift kick in the mouth. But in a good way. It’s so good it hurts and who doesn’t like a swift kick in the mouth now and then?

These taste best when the crab mixture can be refrigerated overnight. It melts all the flavors together.

 

Ingredients:

  • 1 lbs Jumbo lumb blue crab meat
  • 2 eggs
  • 1/4 cup of buttermilk
  • 1/2 red onion diced
  • 2 tbsp of cilantro
  • 1/4 of green pepper diced
  • 1 tsp. old bay seasoning
  • 1/2 jar of chipotle peppers
  • 15 saltine crackers crushed
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 tbsp oil

 

Method to the Rad-ness:

Beat the eggs and buttermilk together in a small bowl.

In a large mixing bowl add the onions, chipotle peppers, cilantro, green pepper, mustard and old bay seasoning. Mix thoroughly. Stir in the saltines. Stir in the egg mixture. Gently add the crab, careful not to break up the crab chunks.

Refridgerate for one or more hours.

Mold the crab mixture into eight patty cakes.

Heat the butter and oil in a medium frying pan. Lightly sprinkle the crab cakes with flour and place in the frying pan. Fry for 10-12 minutes turning once.

Printer friendly recipe: 

 

Mild Mannered Spicy Crab Cakes
 
 
The chipotle peppers adds a nice smokey flavor and gives just enough zip to give you a swift kick in the mouth.
:
: Entree
: 6
Ingredients
  • 1 lbs of cooked crabmeat
  • 2 eggs
  • ¼ cup of buttermilk
  • ½ red onion diced
  • 2 tbsp of cilantro
  • ¼ of green pepper diced
  • 1 tsp. old bay seasoning
  • ½ jar of chipotle peppers
  • 15 saltine crackers crushed
  • 2 tbsp flour
  • 2 tbsp butter
  • 2 tbsp oil
Method to the Rad-ness
  1. Beat the eggs and buttermilk together in a small bowl.
  2. In a large mixing bowl add the onions, chipotle peppers, cilantro, green pepper, mustard and old bay seasoning. Mix thoroughly. Stir in the saltines. Stir in the egg mixture. Gently add the crab, careful not to break up the crab chunks.
  3. Refridgerate for one or more hours.
  4. Mold the crab mixture into eight patty cakes.
  5. Heat the butter and oil in a medium frying pan. Lightly sprinkle the crab cakes with flour and place in the frying pan. Fry for 10-12 minutes turning once.
Nutrition Information
2 crab cakes

 

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