Cookbook:Spicy Crab Cakes

These spicy crab cakes get an extra kick from cayenne pepper.

Chipotle remoulade

 * ¼ cup mayonnaise
 * ¼ cup Dijon mustard
 * 2 tbsp dill, finely chopped
 * 2 tbsp flat-leaf parsley, finely chopped
 * 1 tbsp chipotle in adobo sauce, puréed
 * Salt to taste
 * Freshly-ground black pepper to taste

Crab cakes

 * 1 pound lump blue crab meat


 * 1 tbsp Old Bay seasoning
 * 1 tbsp cayenne pepper
 * 1½ tsp kosher salt
 * 1½ tsp black pepper
 * ½ cup Dijon mustard
 * 2 tbsp mayonnaise
 * Juice of 2 lemons
 * Vegetable oil for deep frying
 * Panko breadcrumbs as needed
 * 1 egg, beaten

Chipotle remoulade

 * 1) Combine all ingredients in a small bowl.

Crab cakes

 * 1) Combine all ingredients except for oil, panko, and egg. Shape into 4 equal patties.
 * 2) Dip into egg then dredge in panko. Fry at 375°F just until heated through and golden brown.
 * 3) Serve with chipotle remoulade sauce.