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Crab Cakes with Spicy Butter

June 2, 2010


  • 1 pound lump crab meat
  • 2 cups seasoned bread crumbs
  • 1/2 cup Old Bay seasoning
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon crushed red pepper
  • 1/2 large red onion, diced
  • 2 tablespoons red pepper (roasted and chopped)
  • 2 tablespoons green pepper
  • 1 tablespoon garlic
  • 2 tablespoons horseradish mustard
  • 3 eggs

Beat the eggs, add Old Bay Seasoning and mix in mustard, parsley, red pepper, green pepper, red onion, roasted red pepper and garlic.  Mix well and add breadcrumbs and crab meat.  Spoon out a heaping tablespoon of the mixture and saute in light oil.  Cook on both sides until golden brown.  Top the cooked crab cakes with pats of spicy butter (see below) and bake for 2 minutes at 350 degrees.

Spicy Butter:

  • 1 pound unsalted butter
  • 1 cup chopped basil
  • 1/2 cup sun dried tomatoes
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon salt and pepper
  • 1-1/2 tablespoons capers

Mix everything with your hands until incorporated.  Roll out on wax paper, about a 2-inch roll.  Freeze or refrigerate until hardened.

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