Spicy Jalapeno Crab Cakes
Elevate your seafood game with these Spicy Jalapeño Crab Cakes, a zesty twist on a classic favorite. Packed with tender lump crab meat, the bold heat of fresh jalapeños, and the perfect crunch from panko breadcrumbs, each bite is a symphony of flavor and texture. A touch of Dijon mustard, cayenne pepper, and fresh parsley adds depth, while a squeeze of fresh lemon brings a burst of brightness to every serving. These crab cakes are pan-fried to golden perfection for a crispy exterior and a moist, flavorful center. Perfect as an appetizer or light main dish, they come together in just 35 minutes, making them an irresistible option for weeknight dinners or entertaining guests. Serve with a dollop of spicy aioli or classic tartar sauce for an extra kick, and prepare to impress!
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Ingredients
- 454 grams Lump crab meat
- 2 medium Jalapeno peppers
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 unit Large egg
- 15 grams Fresh parsley
- 5 grams Garlic powder
- 2 grams Cayenne pepper
- 5 grams Salt
- 3 grams Black pepper
- 60 ml Vegetable oil
- 4 slices Lemon wedges (for serving)
Directions
Step 1
Rinse and finely dice the jalapeno peppers, discarding the seeds for a milder heat level, or keeping some seeds if more spice is desired.
Step 2
In a large mixing bowl, combine the crab meat, diced jalapenos, panko breadcrumbs, mayonnaise, Dijon mustard, egg, finely chopped parsley, garlic powder, cayenne pepper, salt, and black pepper.
Step 3
Gently mix the ingredients together until just combined, being careful not to break apart the crab meat too much.
Step 4
Using your hands, form the mixture into 8 evenly sized patties, about 2.5 cm thick. Place the formed patties on a plate or baking sheet and refrigerate for 15 minutes to help them hold their shape.
Step 5
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes into the skillet, being careful not to overcrowd the pan.
Step 6
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
Step 7
Serve the crab cakes immediately with lemon wedges and your favorite dipping sauce, such as a spicy aioli or tartar sauce.
Nutrition Facts
| Serving size | (873.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1896.0 |
| Total Fat 114.6g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 34.1g | |
| Cholesterol 485.2mg | 0% |
| Sodium 5061.0mg | 0% |
| Total Carbohydrate 122.1g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 13.6g | |
| Protein 106.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 472.9mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2157.7mg | 0% |
Source of Calories