Spicy Black Bean Crab Cakes Recipe

Recipe By Slurrp

These spicy black bean crab cakes are a delicious twist on the classic crab cake. Made with a combination of lump crab meat and black beans, these cakes are packed with flavor and have a nice kick of spice. They are crispy on the outside and tender on the inside, making them the perfect appetizer or main course. Serve them with a spicy aioli or a squeeze of fresh lime juice for a burst of tanginess. These crab cakes are sure to be a hit at your next gathering!

28 Rating -
Spicy Black Bean Crab Cakes

ingredients serve

Ingredients for Spicy Black Bean Crab Cakes Recipe

  • 0.13 pound Lump Crab Meat
  • 0.13 can Black Beans, Drained And Rinsed
  • 0.06 cup Breadcrumbs
  • 0.03 cup Diced Red Bell Pepper
  • 1/4 Green Onions, Chopped
  • 1/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Mayonnaise
  • 0.13 tablespoon Lime Juice
  • 0.13 teaspoon Cumin
  • 0.06 teaspoon Paprika
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/4 tablespoon Vegetable Oil

Directions: Spicy Black Bean Crab Cakes Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine the lump crab meat, black beans, breadcrumbs, diced red bell pepper, chopped green onions, minced garlic, mayonnaise, lime juice, cumin, paprika, salt, and pepper.
  • STEP 2.Gently mix all the ingredients together until well combined.
  • STEP 3.Form the mixture into patties, about 1/2 inch thick.
  • STEP 4.Heat a large skillet over medium heat and add the vegetable oil.
  • STEP 5.Cook the crab cakes in the skillet for about 3-4 minutes on each side, or until golden brown and crispy.
  • STEP 6.Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  • STEP 7.Serve the crab cakes hot with a spicy aioli or a squeeze of fresh lime juice.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to drain and rinse the black beans before adding them to the mixture to remove any excess liquid.
  • For extra spice, add a pinch of cayenne pepper or a few dashes of hot sauce to the crab cake mixture.
  • To make the crab cakes ahead of time, you can form the patties and refrigerate them for up to 24 hours before cooking.
  • Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the crab cakes as an appetizer with a spicy aioli or as a main course with a side salad.
  • These crab cakes are also great in a sandwich or on top of a salad.
  • To reheat leftover crab cakes, place them in a preheated oven at 350°F for about 10 minutes, or until heated through.
calories per serving
5 g Fat3 g Protein10 g Carbs1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp