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Spicy Crab Cakes

Course Appetizer, Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 6 minutes


  • 2 cup panko bread crumbs divided
  • 2 Tablespoons Miracle Whip can sub real mayo if desired
  • 1 large egg lightly beaten
  • 1 Tablespoon lemon juice bottled or fresh
  • 1 pound crab meat
  • 3/4 cup pepper jack cheese shredded
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon red chili peppers
  • sour cream as garnish
  • chives as garnish
  • oil for frying


  1. Add 1 cup of panko bread crumbs to a bowl and set aside.

  2. In a large bowl mixing bowl add sour cream, miracle whip, lemon juice, and egg. Stir to combine .

  3. Add crab meat, pepper jack cheese, garlic powder, onion powder, 1 cup of panko bread crumbs, cayenne pepper, salt, pepper, and red chili peppers.

  4. Roll mixture into two inch balls, and flatten.

  5. Add the patties to the bowl of panko crumbs. Pack crumbs onto patties with your hands.

  6. Place the crab cakes on a  cooking sheet that has been lined with parchment paper.

  7. Freeze them until firm, about 30 minutes.

  8. Place a deep skillet over high heat and add about I inch of vegetable or canola oil into the pan.

  9. Wait for the oil to get hot, add the crab cakes one by one .

  10. Fry them on both sides for 2 to 3 minutes or until golden brown.

  11. Place sour cream and chives on top and serve.