Sweet and Spicy Crab Cakes with Sauce

I love when different flavor profiles hit your tongue in different places, including sweet and spicy. The combination of the two is one of my favorites, so I created these Sweet and Spicy Crab Cakes with Sauce! The sweetness comes from both the crab and the addition of Miracle Whip, ad the spiciness comes from chili powder and red pepper flakes. First, flake your crab into a bowl with the Miracle Whip and other cake ingredients. Then, either bake or pan-fry until crispy and hot. These Sweet and Spicy Crab Cakes with Sauce are a great new way of making a classic crab cake!

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Is Crab a Healthy Part of a Balanced Diet?

Crab, much like shrimp or fish, is a protein-packed seafood option, which is great for building and maintaining muscle. This is a lean protein, which supplies low calories but many nutrients, including vitamin B12 and selenium. Crab is also full of good fats, Omega-3 fatty acids, also found in salmon and shrimp. These heart-healthy good fats promote a healthy cardiovascular system. Seafood is awesomely healthy!

If you love crab like I do, this recipe will not disappoint. For more crab recipes, try my Healthy Baked Crab Rangoons!

Ingredients in Sweet and Spicy Crab Cakes with Sauce

• crab meat
• Dijon mustard
• reduced-fat Miracle Whip®
• whole-wheat panko breadcrumbs
• lemon zest
• scallions
• Mrs. Dash® Extra Spicy Seasoning Blend
• smoked paprika
• fresh parsley
• chili powder
• red pepper flakes
• sea salt
• black pepper
• egg
• egg white
• whole-wheat flour
• extra virgin olive oil

How to Make Sweet and Spicy Crab Cakes with Sauce

In a large bowl, combine crab meat, mustard, Miracle Whip, breadcrumbs, scallions, parsley, lemon zest, chili powder, Mrs. Dash, red pepper flakes, salt, pepper, egg, and egg white. Fold mixture together making sure that all ingredients are well blended.

To make patties, use your hands to pack crab mixture into your palm and press into the shape of a disk about 1 inch thick.

Transfer the patty onto a plate and repeat with the remaining crab mixture to make about 10 patties.

Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours for firm crab cakes.

To cook crab cakes, line a plate or baking sheet with parchment paper. Put the whole-wheat flour in a bowl. Gently dredge each crab cake into flour and place on the parchment paper.

Add 1 Tbsp extra virgin olive oil to skillet set on medium heat. Add half of the crab cakes to the hot skillet and cook on both sides for 5-6 minutes or until golden brown. Repeat this step using the remaining 1 Tbsp extra virgin olive oil and the remaining crab cakes.

Serve crab immediately, adding optional lemon wedges.

Recipe

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Sweet and Spicy Crab Cakes with Sauce

Created by: Brooke Farmer

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Chill Time 30 minutes mins

Print Recipe

Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

5 servings

These crab cakes are high in flavor and health benefits! Either pan-fry or bake these little cakes until golden perfection, and you have a quick and easy lunch or dinner!

Ingredients

 

• 1 lb crab meat drained (you can also use pre-packed crab meat)
• 1 Tbsp Dijon mustard
• 1 Tbsp reduced-fat Miracle Whip®
• 5 Tbsp whole-wheat panko breadcrumbs
• zest of 1 lemon
• 3 scallions thinly sliced
• 1½ tsp Mrs. Dash® Extra Spicy Seasoning Blend
• 1½ tsp smoked paprika
• 2 Tbsp fresh parsley chopped
• 1 ½ tsp chili powder
• 1 ½ tsp red pepper flakes
• 1 tsp sea salt
• 1 tsp black pepper
• 1 egg
• 1 egg white
• ¾ cup whole-wheat flour
• 2 Tbsp extra virgin olive oil

Instructions

• In a large bowl, combine crab meat, mustard, Miracle Whip, breadcrumbs, scallions, parsley, lemon zest, chili powder, Mrs. Dash, red pepper flakes, salt, pepper, egg, and egg white. Fold mixture together making sure that all ingredients are well blended.
• To make patties, use your hands to pack crab mixture into your palm and press into the shape of a disk about 1 inch thick.
• Transfer the patty onto a plate and repeat with the remaining crab mixture to make about 10 patties.
• Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours for firm crab cakes.
• To cook crab cakes, line a plate or baking sheet with parchment paper. Put the whole-wheat flour in a bowl. Gently dredge each crab cake into flour and place on the parchment paper.
• Add 1 Tbsp extra virgin olive oil to skillet set on medium heat. Add half of the crab cakes to the hot skillet and cook on both sides for 5-6 minutes or until golden brown. Repeat this step using the remaining 1 Tbsp extra virgin olive oil and the remaining crab cakes.
• Serve crab immediately, adding optional lemon wedges.

Notes

WWP+: 6

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