Crab Cakes W/ Scallions & Jalapenos Recipe

Name: Crab Cakes W/ Scallions & Jalapenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons unsalted butter; 1 cup scallion (finely chopped include some firm green stem); ½ cup jalapeno (finely chopped); ¾ cup heavy cream; 2 teaspoons dry mustard; ¼ teaspoon cayenne pepper (more or less to taste); 2 lbs lump crabmeat (drained, patted dry and examined for shell); 2 large eggs; 2 cups white breadcrumbs (fresh); 1 -2 tablespoon safflower oil

Servings: persons

1
Melt butter over medium high heat.
2
Saute the scallions & jalapenos for about 2 minutes, or until bright green.
3
Add the cream and bring to a boil.
4
Reduce the heat to medium & cook, stirring, for 3-4 minutes, or until thickened.
5
Remove from the heat & stir in the mustard and cayenne.
6
Let cool for 5 minutes.
7
In large bowl stir together the crabmeat, and scallion mixture.
8
Form uniform cakes by placing spoonfuls of the crab mixture on a baking sheet.
9
Immediately place in the fridge for about 2 hours to firm up.
10
When ready to serve, beat eggs in a shallow bowl & place the breadcrumbs in a separate shallow bowl.
11
In large skillet heat oil and 1-2TBS butter over medium heat.
12
Work with 1/2 the patties at a time keep the rest in the refrigerator.
13
Dip each patty into the beaten eggs and then coat with the bread crumbs.
14
Saute the crab cakes until browned, 2-3 minutes per side, turning ONLY once or they will break.
15
Repeat with remaining patties using more oil if needed.
16
Drain on paper towels and serve immediately.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ tablespoons unsalted butter, 1 cup scallion (finely chopped include some firm green stem), ½ cup jalapeno (finely chopped), ¾ cup heavy cream, and more.

Yes, Crab Cakes W/ Scallions & Jalapenos falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes W/ Scallions & Jalapenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions