0 from 3 votes
Tex Mex Crab Cakes
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 Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 crab cakes
Course:
Appetizer
Cuisine:
American , Tex-Mex
Ingredients
- 1 (8 ounce can) fresh lump crab meat
- ⅓ cup red bell pepper diced
- 3 green onions sliced
- 1 tbsp cilantro chopped
- 1 Jalapeño 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).
Cup of Yum
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 Information
Calories
138kcal
(7%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
300mg
(13%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
472IU
(9%)
Vitamin C
15mg
(17%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6crab cakes
Amount Per Serving
Calories
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 300mg | 13% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.