Crab cakes are zippy, savory seafood treats, and they work as beautifully at breakfast or brunch as they do as appetizers. Add Maryland-style seafood to your next breakfast or brunch with homemade, fresh crab cakes.
Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.
A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.
Ground red pepper gives these appetizer crab cakes a bit of kick.
Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.
The smoky flavor of chipotle chile peppers gives the stir-together sauce gusto that complements the subtly seasoned crab cakes. To tame the spiciness of the sauce, remove the seeds from the pepper before you add it.