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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Recipe Information
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)
Instructions
Rinse and finely dice the jalapeno peppers, discarding the seeds for a milder heat level, or keeping some seeds if more spice is desired.
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.
Gently mix the ingredients together until just combined, being careful not to break apart the crab meat too much.
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.
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.
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.
Serve the crab cakes immediately with lemon wedges and your favorite dipping sauce, such as a spicy aioli or tartar sauce.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.6 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 473 mg | 36% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
