Spicy Jalapeno Crab Cakes

"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."
Spicy Jalapeno Crab Cakes created by Gay Gilmore
Ready In:


  • 1 lb dungeness crabmeat
  • 1 large shallot, finely chopped
  • 1 large jalapeno pepper, finely chopped
  • 3 tablespoons cilantro, chopped
  • 12 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


  • Butter or canola oil for frying cakes.
  • Squeeze all excess liquid from crab.
  • Mix rest of ingredients together, up to bread crumbs.
  • Add to crab, mix gently.
  • Add bread crumbs and mix.
  • Add a bit more bread crumbs to form cakes of whatever size you like.
  • Fry small cakes for a few minutes until brown on each side.
  • Drain on paper towels.
  • If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
  • Flip cakes and bake another 5 minutes until center of cakes is hot.
  • Crab cakes can be held in a warm oven for about an hour if needed.
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  1. YiayiaMouse
    These were very good. I removed the pith and seeds from the jalapenos because we were serving them at an engagement party. I would definiely leave them next time, because the crab cakes didn't reflect the heat, and I would add more cilantro for personal preference. I used wheat-sourdough bread to make the crumbs, but had to add about 3/4 cup of store bought at the last minute to tighten up the cakes. Based on other reviews, I baked MINI cakes for 20 minutes at 375, but made a batch of dinner-sized cakes and they required 30 minutes to bake. I served with a 50-50 mayo/dijon sauce. Thanks for a very good recipe that can be used for the family and for company!
  2. Gay Gilmore
    Spicy Jalapeno Crab Cakes Created by Gay Gilmore
  3. Bergy
    Made this recipe again with real frozen crab - Excellent. Problem was I could on get 6 oz of crab so it was difficult to get the measurements exactly right. I only lightly greased the frypan with oil. They browned perfectly and were slightly crisp on the outside. Unfortunately the photos didn't turn out- Thanks again Gay This is wonderful recipe-I tasted the fried version with real crab meat and it can't be beat. I took a couple of liberties, first I baked them instead of frying 375F 20 minutes, flip half way through, I painted a light smear of butter on top of each before baking. Baked them on "Release" a non stick foil again lightly painted with butter. Unfortuneately I could not get fresh or frozen crabmeat so I used 2 tins of crab & 1/2 lb of artificial. My crab cakes were very good but I recommend using 100% real crab. I served them with recipe# 8979 Thai Sweet Chili Dipping sauce. Thanks Gay for posting this super recipe — Sep 10, 2
  4. 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.
  5. Carolina Chef
    Excellent recipe - have made it several times to rave reviews. I used blue crab, not dungeness - highest recommendations.

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