Mexicali Crab Cakes Recipe

Name: Mexicali Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons stick margarine; 1/4 cup finely chopped celery; 1/4 cup finely chopped red bell pepper; 1 1/2 teaspoons chopped seeded jalapeno pepper; 1/4 cup light mayonnaise; 1 teaspoon chopped fresh cilantro or parsley; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1 large egg, lightly beaten; 1/2 cup fresh breadcrumbs; 1/4 cup chopped green onions; 1 pound lump crabmeat, shell pieces removed; 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained; 1 cup finely crushed cornflakes; Cooking spray; 1 1/4 cups cocktail sauce or medium-hot salsa; Cilantro sprigs (optional)

Servings: persons

1 1/2 tablespoons stick margarine
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons chopped seeded jalapeno pepper
1/4 cup light mayonnaise
1 teaspoon chopped fresh cilantro or parsley
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup fresh breadcrumbs
1/4 cup chopped green onions
1 pound lump crabmeat, shell pieces removed
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 cup finely crushed cornflakes
Cooking spray
1 1/4 cups cocktail sauce or medium-hot salsa
Cilantro sprigs (optional)

1
Preheat oven to 450u00b0.
2
Melt margarine in a large nonstick skillet over medium heat. Add celery, bell pepper, and jalapeno; saute 3 minutes or until tender. Cool.
3
Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.
4
Place patties on a baking sheet coated with cooking spray. Bake at 450u00b0 for 15 minutes; turn patties over, and bake an additional 10 minutes or until golden. Serve crab cakes with cocktail sauce, and garnish with cilantro sprigs, if desired.

250

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 1 1/2 tablespoons stick margarine, 1/4 cup finely chopped celery, 1/4 cup finely chopped red bell pepper, 1 1/2 teaspoons chopped seeded jalapeno pepper, and more.

Yes, Mexicali 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.

That's it — enjoy your meal!

Mexicali Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions