Tex-Mex Crab Cakes bring some spice to the coast! These yummy little guys are the perfect dish when you need some seafood but are craving a kick. They’re loaded with tender crab meat and crusted with a savory, spicy mix that will have you thrilled about this cuisine combo! Served island-style with more of your favorite bites from the ocean, some Tex-Mex-inspired chips and salsa, or honestly, all of the above, Tex-Mex Crab Cakes are a swimmingly good time!
Ingredients
- 1 (8-ounce) can fresh lump crab meat
- 1/3 cup red bell pepper, diced
- 3 green onions, sliced
- 1 tablespoon cilantro, chopped
- 1 jalapeño, de-seeded, membranes removed, and diced
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1 large egg
- 1/3 cup round butter crackers, crushed into crumbs
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cumin
- 2 tablespoons cooking oil
Directions
Step 1 –In a medium mixing bowl, add the crab, the bell pepper, the onion, the cilantro, and the jalapeño and gently stir to combine.
Step 2 –In a small bowl, add the mayo, the lemon juice, the egg, the cracker crumbs, the chili powder, the salt, and the cumin and whisk until combined.
Step 3 –Pour the mayo mixture over the crab mixture and gently stir to coat.
Step 4 –Form 6 patties using about 1/2 cup of the crab mixture each and place them on a baking sheet or plate.
Step 5 –Cover the crab cakes with plastic wrap and chill in the fridge for at least 1 hour and up to 3 hours.
Step 6 –In a medium skillet over medium heat, heat the oil.
Step 7 –Gently add 2-3 of the crab cakes at a time to the hot oil and cook for about 4-5 minutes.
Step 8 –Flip the crab cakes and cook until an instant read thermometer inserted in the center reads 160 degrees F, about 4-5 minutes.
Step 9 –Place the cooked crab cakes on a paper-towel-lined plate to soak up any extra oil.
Step 10 –Repeat until all the crab cakes are cooked.
Step 11 –Serve.
