Why We Love This Recipe:
Crab cakes are the ultimate seafood comfort food—quick to make, rich in flavor, and perfect for entertaining or a weeknight dinner. This recipe is elevated with Erry’thang Sauce’s Spicy Basil Salt, adding a zesty, herbal punch that perfectly complements the sweetness of crab meat.
Spicy Basil Salt Crab Cakes
Ingredients:
- 1 lb lump crab meat (drained and picked over for shells)
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 cup finely chopped green onions
- 1/2 cup panko breadcrumbs (plus extra for coating)
- 1 teaspoon Erry’thang Sauce Spicy Basil Salt (plus extra to garnish)
- 2 tablespoons oil for pan-frying
Instructions:
-
Mix the Base:
In a bowl, combine mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, green onions, and Spicy Basil Salt. Mix until smooth. -
Fold in Crab:
Gently fold the crab meat and breadcrumbs into the wet mixture. Don’t overmix—keep it light so the crab shines. -
Form Cakes:
Divide into 6–8 cakes. Place on a baking sheet and chill for 20–30 minutes to firm up. -
Coat and Cook:
Lightly coat each cake in additional panko. Heat oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and crispy. -
Serve:
Plate with lemon wedges and a final sprinkle of Spicy Basil Salt. Perfect with a side salad, grilled corn, or atop a brioche bun.
Serving Suggestions:
Great as appetizers, party bites, or the centerpiece of your dinner plate. They also pair beautifully with remoulade, aioli, or a dab of hot sauce.
Pro Tips:
- Use lump crab meat for the best texture and flavor.
- Chill the cakes before frying for easier handling and less breakage.
- Finish with a squeeze of lemon and a pinch of Spicy Basil Salt right before serving.