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Jalapeño Crab Cakes with Fresh Salsa

Jalapeño Crab Cakes with Fresh Salsa

Jalapeño Crab Cakes with Fresh Salsa

RatingDifficultyBeginner

I’m keeping it spicy with these babies - but don’t get crabby if you can’t take the heat, just throw the jalapeño out the kitchen! I love to serve my crab cakes for brunch with my girlfriends. We laugh and talk and then fight over the last cake. Fun times! I treat my crab cakes with lots of TLC, so I pan fry them instead of deep frying. My chef secret: use the best quality crab meat you can afford and do not over-mix, protect your lovely lumps of crab – and I promise you’ll thank me later! Serve with fresh salsa for an added bonus of flavor and freshness.

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients (Salsa)
 2 Roma tomatoes, diced
 ½ white onion, diced
 ¼ cup green onions, sliced
 2 cloves garlic, minced
 ¼ cup cilantro, chopped
 2 tbsp distilled white vinegar
 1 tsp salt
 ½ tsp pepper
 Several dashes of hot sauce (optional)
 12 oz lump crab meat
 1 jalapeño, small diced
 ¼ cup Panko Japanese breadcrumbs
 ¼ cup cilantro, chopped
 2 tbsp Dijon mustard
 2 tbsp light sour cream
 ½ tsp salt
 1 egg, lightly beaten
 2-4 tbsp olive oil
Directions
1

In a small bowl combine all of the salsa ingredients together. Stir well and set aside.

2

To make crab cakes, mix together crab meat, jalapeño, breadcrumbs, cilantro, mustard, sour cream, salt, and egg in a large bowl.

3

Using a well packed ¼ cup measure of crab mixture per cake. Shape into 8 cakes.

4

Heat olive oil in large non-stick skillet over medium heat. Once pan is hot, gently place cakes in oil.

5

Cook until cakes are golden brown and heated throughout, approximately 3-4 minutes per side.

6

Serve accompanied with salsa.

Category

Ingredients

Ingredients (Salsa)
 2 Roma tomatoes, diced
 ½ white onion, diced
 ¼ cup green onions, sliced
 2 cloves garlic, minced
 ¼ cup cilantro, chopped
 2 tbsp distilled white vinegar
 1 tsp salt
 ½ tsp pepper
 Several dashes of hot sauce (optional)
 12 oz lump crab meat
 1 jalapeño, small diced
 ¼ cup Panko Japanese breadcrumbs
 ¼ cup cilantro, chopped
 2 tbsp Dijon mustard
 2 tbsp light sour cream
 ½ tsp salt
 1 egg, lightly beaten
 2-4 tbsp olive oil

Directions

Directions
1

In a small bowl combine all of the salsa ingredients together. Stir well and set aside.

2

To make crab cakes, mix together crab meat, jalapeño, breadcrumbs, cilantro, mustard, sour cream, salt, and egg in a large bowl.

3

Using a well packed ¼ cup measure of crab mixture per cake. Shape into 8 cakes.

4

Heat olive oil in large non-stick skillet over medium heat. Once pan is hot, gently place cakes in oil.

5

Cook until cakes are golden brown and heated throughout, approximately 3-4 minutes per side.

6

Serve accompanied with salsa.

Jalapeño Crab Cakes with Fresh Salsa
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

One Comment

  1. Avatar
    Joanne
    Mar 14, 2020

    This Recipe looks awesome, cannot wait to try it #JalapenoCrabCakes with Fresh Salsa <3

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