Spicy Crab Cakes

30 20 servings, 2 crab cakes each
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20 servings, 2 crab cakes each

These crisp bite-size crab cakes are the perfect appetizers to serve at your next large gathering of friends and/or family.

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What You Need

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Make It

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  • Mix first 5 ingredients in large bowl until blended. Stir in celery and onions. Add crabmeat and 3/4 cup bread crumbs; mix well.
  • Roll into 40 balls, using about 1 Tbsp. crab mixture for each ball. Flatten into patties; coat evenly with remaining bread crumbs. Discard any unused bread crumbs.
  • Heat 2 Tbsp. oil in large skillet on medium heat. Add crab patties, in batches; cook 2 to 3 min. on each side or until firm and golden brown on both sides, adding remaining oil as needed. Drain crab cakes on paper towels.
  • Combine corn, avocados and red peppers; spoon over crab cakes.

Special Extra

After zesting the lemon for use in this recipe, cut the lemon into wedges; squeeze over corn mixture and crab cakes before serving.

Make Ahead

The crab cakes can be cooked ahead of time. Cool, then refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 5 to 7 min. or until crisp and heated through. Serve topped with corn mixture.


  • 20 servings, 2 crab cakes each

Nutritional Information

Serving Size 20 servings, 2 crab cakes each
Calories 110
% Daily Value
Total fat 5g
Saturated fat 0.5g
Cholesterol 25mg
Sodium 220mg
Carbohydrate 9g
Dietary fibre 1g
Sugars 2g
Protein 7g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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