Mexican Crab Cakes Recipe

Name: Mexican Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces crab meat (cleaned); 2 tablespoons plain yogurt; 1/2 cup parsley chopped finely; 1 teaspoon toasted smoked paprika; 1 egg; 1/2 teaspoon sea salt; 1/2 cup panko (toasted); 1/2 cup panko (for coating crab cakes); 4 tablespoons avocado oil (or vegetable oil for frying); 3 cups corn cut from cob (apx 3 cobs); 1/2 cup onion diced; 2 tablespoons whole cumin toasted and ground coarsely; 1 lime zested and juiced; 1 large clove garlic pressed; 1 cup sweet small peppers diced (orange, red or yellow); 1 cup cherry tomatoes halved; 1 large haas avocado diced; 1/2 cup cilantro chopped finely; 2 cups micro greens or arugula; plain yogurt, Sriracha, and smoked sea salt to taste; 1/4 teaspoon sea salt

Servings: persons

16 ounces crab meat (cleaned)
2 tablespoons plain yogurt
1/2 cup parsley chopped finely
1 teaspoon toasted smoked paprika
1 egg
1/2 teaspoon sea salt
1/2 cup panko (toasted)
1/2 cup panko (for coating crab cakes)
4 tablespoons avocado oil (or vegetable oil for frying)
3 cups corn cut from cob (apx 3 cobs)
1/2 cup onion diced
2 tablespoons whole cumin toasted and ground coarsely
1 lime zested and juiced
1 large clove garlic pressed
1 cup sweet small peppers diced (orange, red or yellow)
1 cup cherry tomatoes halved
1 large haas avocado diced
1/2 cup cilantro chopped finely
2 cups micro greens or arugula
plain yogurt, Sriracha, and smoked sea salt to taste
1/4 teaspoon sea salt

1
Heat 2 tbsp avocado oil in saute pan and cook onions until caramelized. Add fresh corn and cook until warmed through but still crunchy. Set aside in bowl to cool. Add cumin, lime zest, lime juice, garlic, peppers, tomatoes, avocado and cilantro. Mix and add salt to taste. (You can also add a hot pepper here if you like-my family can't stand the heat, so I keep it mellow.) This corn mixture can be kept in the fridge while you finish the crab cakes.
2
Combine crab, 2 tbsp yogurt, parsley, paprika, egg, 1/2 tsp sea salt, and 1/2 cup toasted panko in bowl. Mix and form apx 10 crab cakes-coat outside of crab cakes with extra panko. Heat cast iron skillet with 1 tbsp avocado oil and cook crab cakes in two batches. Keep warm.
3
Place micro greens or arugula on plate, add corn salad and crab cakes. Garnish with plain yogurt, Sriracha, and smoked sea salt.

552

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 21 ingredients. The key ingredients include: 16 ounces crab meat (cleaned), 2 tablespoons plain yogurt, 1/2 cup parsley chopped finely, 1 teaspoon toasted smoked paprika, and more.

Yes, Mexican 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!

Mexican Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions