Tex Mex Crab Cakes have a great kick from spice and jalapeño. One fantastic appetizer!
Tex Mex Crab Cakes. I’m pretty sure these will become your new favorite appetizer. Flakey crab meat on the inside. Golden crispy on the outside. Plus these little guys had a Tex Mex update so they are loaded with fresh bell peppers, a little jalapeño, cilantro, and green onion. Not to mention a little extra heat coming from the chili powder. All balanced with the refreshing, clean taste of the crab meat.
Where to find lump crab meat? Well, we want to make sure we’re getting actual crab meat, not imitation, both of which are kept in the same spot with the refrigerated seafood in the meat or butcher department of the market. Since it is real crab meat it does have a slightly higher price point, which makes it all the more important we make these properly!
The trick to making these so that the crab meat inside is flakey and the outside has that wonderful golden crisp to it? You need to chill the cakes prior to frying them. If you don’t then they won’t hold their shape very well and they will end up quite soggy actually. So once you have shaped the crab cakes put them on a baking sheet or plate, cover with plastic wrap and place in the refrigerator for at least an hour.
This also helps them hold their shape, so while you still need to be delicate with them when you are placing them in the pan and flipping them over, they will stand up to the movement a whole lot better!
Related: Learn how to eat soft shell crab.
When frying them we want to make sure that we heat the oil first. Then once the oil is hot we can add the Tex Mex crab cakes carefully. Only put in a couple at a time so that we’re not crowing the pan. Once they’ve cooked for about 3 minutes then carefully flip them over to cook the other side.
You want to serve these up fresh. So if you’re not ready to eat them, just let them chill in the refrigerator until it’s time. Once they’re fried, if we put them in the fridge and wait to eat them, they will get soggy. I topped mine with my favorite Southwestern Dressing, but you can always use your favorite sauce to go with them.
And if you love seafood, why not learn about the most decadent seafood treat of all – caviar!
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Tex Mex Crab Cakes Recipe
Ingredients
- 8 ounces Fresh Lump Crab Meat
- 1/3 cup Diced Red Bell Pepper
- 3 Green Onion Diced
- 1 tablespoon Chopped Cilantro
- 1/2 jalapeños Jalapeño Seeded and diced
- 3/4 teaspoon Chili Powder
- 1/2 teaspoon Salt
- 3/4 teaspoon Cumin
- 1/4 cup Mayonnaise
- juice from half a Lemon
- 1 large Egg
- 1/3 cup Ritz Crackers Heaping, crushed
- 2 tablespoons Vegetable Oil Or canola oil
Instructions
- In a medium mixing bowl add the crab meat, diced bell pepper, diced onion, chopped cilantro, and diced jalapeno. Stir to combine.
- Add in the spices and mix. Add the mayonnaise, lemon juice, egg, and crushed crackers. Stir until mixed.
- Take about 1/4 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.
- 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.
- Gently add two to three crab cakes to the pan and cook for about 3 minutes. Carefully flip the crab cake over and cook on the other side for another 3 minutes. 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.
- Serve with Southwestern Dressing and enjoy!