Southwest Crab Cakes Recipe

Name: Southwest Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans drained and squeezed dry white crabmeat; 1 large egg, beaten; 2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle); 1 tablespoon chopped fresh cilantro; 2 teaspoons Worcestershire sauce; 1 teaspoon fresh lime juice; vegetable oil; 1/4 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 1/2 garlic powder; 1/3 cup diced red onion; 1/2 cup unseasoned breadcrumbs

Servings: persons

2 (6 ounce) cans drained and squeezed dry white crabmeat
1 large egg, beaten
2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle)
1 tablespoon chopped fresh cilantro
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 garlic powder
1/3 cup diced red onion
1/2 cup unseasoned breadcrumbs

1
In medium bowl, combine all ingredients except crabmeat and oil; blend well.
2
Gently fold in crabmeat; avoid breaking lumps of crabmeat.
3
Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
4
Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
5
Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
6
Drain on paper towels.
7
Serve immediately.

162

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 12 ingredients. The key ingredients include: 2 (6 ounce) cans drained and squeezed dry white crabmeat, 1 large egg, beaten, 2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle), 1 tablespoon chopped fresh cilantro, and more.

Yes, Southwest 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.

Southwest Crab Cakes

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