Tex Mex Crab Cakes

$Plate of Tex Mex seasoned crab cakes on a plate served with a creamy sauce.$

5 from 1 vote

Easy to make Tex Mex Crab Cakes. Loaded up with fresh lump crab meat, diced peppers and fresh cilantro. Seasoned with a Tex Mex seasoning blend. These crab cakes have a perfectly tender and flavorful bite!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American, Tex Mex

Servings: crab cakes

Author: Serene

Cost: 4.85

Equipment

Ingredients

1 (8 ounce can) fresh lump crab meat
⅓ cup red bell pepper diced
3 green onions sliced
1 tbsp cilantro chopped
1 jalapeno de-seeded, membranes removed, diced
¾ tsp chili powder
½ tsp salt
¾ tsp ground cumin
¼ cup mayonnaise
1 tsp fresh lemon juice
1 large egg
⅓ cup butter round cracker crumbs about 6-7 crackers
2 tbsp cooking oil

Instructions

In a medium mixing bowl add the crab meat, diced bell pepper, diced onion, chopped cilantro, and diced jalapeno. Stir gently to combine.
In a small bowl add the add the mayonnaise, lemon juice, egg, and crushed crackers, and seasonings. Whisk until combined. Then pour over the crab meat and gently stir to coat.
Take about 1/2 cup of the crab mixture and form into a little patty. Place this on a baking sheet or plate. Continue until all the crab mixture is formed into patties.
Cover the crab cake patties with plastic wrap. Place the crab cakes into the refrigerator to chill for at least an hour.
Once the crab cakes are cooled and set, heat the cooking oil in a medium sized skillet over medium to high heat.
To Fry: Gently add two to three crab cakes to the pan and cook for about 4-5 minutes. Carefully flip the crab cake over and cook on the other side for another 4-5 minutes until cooked all the way through. Remove the crab cakes from the pan, place on a plate lined with a paper towel, this will soak up any extra oil. Continue until all the crab cakes have been cooked. Cook to an internal temperature of 160 degrees F (this recipe contains eggs).
To Bake: preheat the oven to 450 degrees F. Line a baking sheet with a silicone baking mat or spray with non stick cooking spray. Line the crab cakes on the baking sheet, brush with a small amount of melted butter and bake for 12-14 minutes until baked through. Should reach an internal temperature of 160 degrees F (this recipe contains eggs).

Notes

Freezing & Make Ahead:

Make Ahead: make this recipe ahead of time and simply store the crab cake patties covered in the refrigerator for 1 day. Then remove and cook when ready to serve.
Freezing: Crab cakes can be store in the freezer also. Store raw or cooked. If storing raw, place a piece of parchment paper between the patties to make it easier to separate when ready to remove to thaw. Thaw in the refrigerator overnight, then cook when ready to serve.
Reheating: If stored cooked, to reheat the crab cakes, bake in the oven preheated to 350 degrees, cover with foil and bake for 15-20 minutes, then remove the foil and broil for a couple minutes to get a crispy outside. Or you can heat in a skillet with a small amount of cooking oil until warmed through. If stored raw, follow instructions above in recipe card on how to cook.

Nutrition