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.
Crab cakes are a regional favorite in coastal areas across the U.S., especially in Chesapeake Bay, Maryland, where blue crabs are plentiful (though other types of crab meat will do just fine). Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more bread crumbs or "fillers" than others. But they all have one thing in common: fresh and delicious crab meat.
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.
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.
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.