Smoky Deviled Crab Cakes
Find the ultimate Southern grill appetizer with this copycat recipe for Smoky Deviled Crab Cakes. Perfectly seasoned and brimming with flavor, these crab cakes are sure to be a hit at your next gathering or tailgate!
Allergens
Crustacean Shellfish (Crab), Egg (Mayonnaise), Wheat (Panko Breadcrumbs)
Ingredients
- 1 lb fresh lump crab meat
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (optional)
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 green onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay Seasoning, Worcestershire sauce, hot sauce (if using), smoked paprika, salt, and pepper. Gently fold in the green onions. Mix until well combined.
- Form the mixture into 6 equal sized crab cakes, pressing gently to ensure they hold their shape.
- In a large non stick skillet, heat the butter and vegetable oil over medium heat. Once hot, add the crab cakes, taking care not to overcrowd the pan. Cook for 4 minutes per side or until golden brown and crispy.
- Serve immediately with your favorite dipping sauce. Enjoy!
Chef’s Insight
For an extra smoky flavor, use hickory chips when grilling the crab cakes outdoors.
Notes
Feel free to add more hot sauce for a spicier kick or serve with your favorite dipping sauce, like cocktail sauce, tartar sauce, or remoulade.