Spicy Jalapeno Crab Cakes

Recipe by Gay Gilmore
READY IN: 30mins
SERVES: 15
UNITS: US

INGREDIENTS

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

  • 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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