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Spicy Stuffing Crab Cakes

Spicy Stuffing Crab Cakes

Spicy Stuffing Crab Cakes

Rating

You may think of crab cakes as out of reach for a weeknight dinner, but if you've got boxed stuffing at home, you're already halfway there. These mouth-watering spicy crab cakes are flavorful and super easy to make. Serves 4

Yields4 Servings
 12 oz jumbo lump crab
 1 jalapeno pepper, seeds removed and minced
 ½ cup store-bought stuffing
 ¼ cup cilantro
 3 tbsp dijon mustard
 3 tbsp sour cream
 Kosher salt and cracked black pepper to taste
 1 egg, beaten
 3 tbsp olive oil
 1 lemon, cut into wedges
1

Place the crab in a large bowl and pick through to make sure there are no bits of shell.

2

Place the stuffing into a food processor and pulse to break up the pieces. Add to the bowl with the crab cakes.

3

Add in the jalapeño, cilantro, Dijon, sour cream, salt, and egg. Gently stir to combine trying to keep the crab in large pieces.

4

Divide into eight equal portions and gently form into cakes. Set aside.

5

Heat a large nonstick skillet over medium heat and add in the oil. When hot, add in the crab cakes and cook in batches (3 to 4 minutes per side) until golden brown and crispy. Remove to a paper towel-lined plate and drain. Season with a little more salt and a squeeze of lemon.

Ingredients

 12 oz jumbo lump crab
 1 jalapeno pepper, seeds removed and minced
 ½ cup store-bought stuffing
 ¼ cup cilantro
 3 tbsp dijon mustard
 3 tbsp sour cream
 Kosher salt and cracked black pepper to taste
 1 egg, beaten
 3 tbsp olive oil
 1 lemon, cut into wedges

Directions

1

Place the crab in a large bowl and pick through to make sure there are no bits of shell.

2

Place the stuffing into a food processor and pulse to break up the pieces. Add to the bowl with the crab cakes.

3

Add in the jalapeño, cilantro, Dijon, sour cream, salt, and egg. Gently stir to combine trying to keep the crab in large pieces.

4

Divide into eight equal portions and gently form into cakes. Set aside.

5

Heat a large nonstick skillet over medium heat and add in the oil. When hot, add in the crab cakes and cook in batches (3 to 4 minutes per side) until golden brown and crispy. Remove to a paper towel-lined plate and drain. Season with a little more salt and a squeeze of lemon.

Spicy Stuffing Crab Cakes
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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