Jalapeno Crab Cakes Recipe

Name: Jalapeno Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crabmeat; 1 large green onion, finely chopped; 2 large jalapeno pepper, finely minced; 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; 2-3 Tablespoon butter or canola oil for frying cakes

Servings: persons

1 lb crabmeat
1 large green onion, finely chopped
2 large jalapeno pepper, finely minced
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
2-3 Tablespoon butter or canola oil for frying cakes

1
1. Squeeze all excess liquid from crab.
2
2. Mix rest of ingredients together except bread crumbs.
3
3. Add ingredients to crab, mix gently.
4
4. Add bread crumbs and mix.
5
5. Add a bit more bread crumbs to form cakes 1 1/2 inch diameter.
6
6. Fry small cakes for a few minutes until brown on each side.
7
7. Drain on paper towels.
8
8. Crab cakes can be held in a warm oven for about an hour if needed.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb crabmeat, 1 large green onion, finely chopped, 2 large jalapeno pepper, finely minced, 3 tablespoons cilantro, chopped, and more.

Yes, Jalapeno Crab Cakes 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.

Jalapeno Crab Cakes

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