Zesty Crab Cakes

Photo: Frances Janisch
Prep Time:
5 mins
Total Time:
35 mins

These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.


  • ¼ cup yellow cornmeal

  • 2 tablespoons unsalted butter, melted and cooled

  • 2 large eggs

  • 3 tablespoons sour cream

  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

  • 2 tablespoons fresh lemon juice, plus wedges for serving

  • ½ teaspoon Worcestershire sauce

  • ½ teaspoon paprika

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon coarse salt

  • 1 pound lump crabmeat, picked over

  • 3 hot pickled peppers, such as Peppadew, coarsely chopped

  • ¾ cup plain breadcrumbs

  • ¼ cup vegetable oil


  1. Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.

  2. For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.

  3. Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.

Related Articles