Jalapeño Crab Cakes with Fresh Salsa

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.

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

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

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

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

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

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

Serve accompanied with salsa.

Print Options:

Jalapeño Crab Cakes with Fresh Salsa