Firecracker Crab Cakes

Firecracker Crab Cakes

Made  times
Kellygrrrl 30

"These crab cakes are quick and easy and have a nice spicy kick that you can adjust to suit your tastes."
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1 h 45 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium heat; cook the green onions, carrot, red bell pepper, and parsley in the hot oil until the green onions are softened, about 10 minutes.
  2. Combine the green onion mixture with the crabmeat and black beans in a large mixing bowl. Stir the egg, bread crumbs, and mayonnaise into the mixture until evenly mixed; divide into 12 approximately equal portions and shape into patties. Refrigerate the patties until set, about 1 hour.
  3. Heat the canola oil in a large skillet over medium-high heat; fry the patties in the hot oil until browned and cooked through, about 5 minutes per side.



It breaks my heart to give a bad review of a recipe someone took the time to post. But even though I followed the recipe (which took me closer to 40 minutes with the chopping and shredding), and...

I made this last summer and really like it. Thank you Kelly

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