Spicy Jalapeno Crab Cakes

READY IN: 30mins
Recipe by Gay Gilmore

This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.

Top Review by Cilantro in Canada

I was intrigued by this recipe and decided to try it with cooked shrimp. I mixed everything but the shrimp in the food processor and then pulsed in the shrimp. I cooked them (as another reviewer suggested) in the oven at 375 for about 25 minutes on easy release foil with a little butter melted on the bottom and I sprayed the top with Pam. Wow these were fantastic. I made them about an hour before I needed them and put them in the fridge before cooking. Even my 13 year old thought these were great and asked me to make more.Thanks for a fantastic recipe.

Ingredients Nutrition

  • 453.59 g dungeness crabmeat
  • 1 large shallot, finely chopped
  • 1 large jalapeno pepper, finely chopped
  • 44.37 ml cilantro, chopped
  • 118.29 ml mayonnaise
  • 1 large egg, beaten
  • 14.79 ml Dijon mustard
  • 4.92 ml Old Bay Seasoning
  • 2-3 slice white bread, made into crumbs in the food processor


  1. Butter or canola oil for frying cakes.
  2. Squeeze all excess liquid from crab.
  3. Mix rest of ingredients together, up to bread crumbs.
  4. Add to crab, mix gently.
  5. Add bread crumbs and mix.
  6. Add a bit more bread crumbs to form cakes of whatever size you like.
  7. Fry small cakes for a few minutes until brown on each side.
  8. Drain on paper towels.
  9. If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
  10. Flip cakes and bake another 5 minutes until center of cakes is hot.
  11. Crab cakes can be held in a warm oven for about an hour if needed.

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