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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.

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