Firecracker Crab Cakes Recipe -
Firecracker Crab Cakes Recipe
  • READY IN hrs

Firecracker Crab Cakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 crab cakes Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    1 hr 45 mins


  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.
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Jun 20, 2011

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 rather than "cakes" I got "mush". The "heat" in this recipe comes from "spicy mayonnaise"... for which no recipe is given. I used a spicy mayo recipe I found elsewhere on the web but the "heat" disappeared in the mix. The "bunch of sliced green onions" turned out to be 2 cups worth. The same with the parsley. Once I mixed everything together, the mixture was on the runny-side, but I though it might gel in the 'fridge. But when it came time to cook them, the cakes began to fall apart on my spatula so I lifted them by hand and reformed them in the pan. I cooked them in two batches of 6, letting them cook a little longer on the first side, hoping for some cohesion. It didn't work. The end result resembles a crab-like stew, with flavors that overpower the subtle flavor of crab. I plan to add the mix to a salad or maybe a pasta dish. Were I to try this again, I'd increase the crab to 16 or 18 oz., add another egg and some flour, use just 1 c. sliced scallions and 1 c. chopped parsley. I'd also use regular mayo and add chili and/or cayenne and Tobasco sauce until the flavor reaches "spicy", and I wouldn't bother with the black beans. Unless something is missing from what's posted here, this recipe (unfortunately) doesn't make crab cakes worth the price of the crab.

Oct 29, 2011

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


2 Ratings

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

* Percent Daily Values are based on a 2,000 calorie diet.

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