Spicy Jalapeno Crab Cakes

5.00 (4)
⏱ 30 mins 🍽 15 serving(s) 🏷 Crab

These crab cakes, inspired by a wedding appetiser, feature Dungeness crab combined with jalapeno, shallot, and cilantro. They are bound with mayonnaise, egg, and Dijon mustard, then coated in breadcrumbs. You can prepare them as small bites for passing around or as larger cakes for a main dish. The cooking method involves pan-frying, with an optional finish in the oven for entrée-sized portions to ensure they are heated through.

Spicy Jalapeno Crab Cakes

Ingredients

  • 1 lb dungeness crabmeat
  • 1 large shallot, finely chopped
  • 1 large jalapeno pepper, finely chopped
  • 3 tablespoons cilantro, chopped
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay Seasoning
  • 2 -3 slices white bread, made into crumbs in the food processor

Method

  1. Prepare butter or canola oil for frying the crab cakes.
  2. Remove all extra liquid from the crabmeat by squeezing it.
  3. Combine the shallot, jalapeno, cilantro, mayonnaise, beaten egg, Dijon mustard, and Old Bay Seasoning in a bowl.
  4. Gently fold this mixture into the prepared crabmeat.
  5. Incorporate the bread crumbs into the crab mixture.
  6. If needed, add a few more bread crumbs to help shape the mixture into cakes of your preferred size.
  7. Cook the smaller cakes in a pan for a few minutes until each side is browned.
  8. Transfer the fried cakes to paper towels to drain.
  9. For entrée-sized cakes, heat your oven to 450, pan-fry them on both sides, then place them in the oven for 5 minutes.
  10. Turn the cakes over and bake for a further 5 minutes until the centre is hot.
  11. You can keep the finished crab cakes warm in an oven for up to an hour if required.

Nutrition (per serving)

Sodium183700 mg

Recipe details

CategoryCrab
AuthorGay Gilmore