Once or twice a year, I splurge a little and prepare crab cakes made with real lump crab meat. With a few added ingredients, this recipe for Cilantro Chile Crab Cakes makes for a delicious starter or light meal. Since there is only my husband and myself to cook for on most days, this is a nice recipe to prepare when you want a special dinner for two.
My friend lives in Maryland and she is always commenting on how delicious Maryland crab are. I hope to one day soon be able to taste them for myself. For now, I will attempt to prepare my best version of a New York crab cake, lol! With hints of Mexico, of course!
Cilantro Chile Crab Cakes
Tips~ When forming the crab cakes, gently press and form with the palms of your hands. Don’t skip chilling the uncooked cakes. This helps the cake firm up and stay together during cooking.
Cilantro Chile Crab Cakes
Ingredients
- 1 cup lump crab meat
- 5 saltine crackers crushed fine
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon mayonnaise
- 1 tablespoon hot sauce your choice
- 2 tablespoons cilantro chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 fresno chile pepper or jalapeño minced
- 1 egg ligtly beaten
- 1/3 teaspoon pepper
- 1/3 teaspoon salt
- 3 tablespoons Olive oil
Instructions
- Combine all of the ingredients listed, minus the olive oil, in a bowl. Make four equal cakes and transfer to a plate lined with wax paper. Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees Add 3 tablespoons of olive oil to an oven safe skillet and preheat to medium for 3 minutes. Brown the crab cakes for 2 minutes per side, transfer whole pan to the oven and finish cooking for 10 minutes. Serve with lemon/lime wedges, garnish with cilantro and hot sauce. Yields 4 cakes.
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Every July we go to Ocean City and that is where I pig out on crabs. My husband is not a lover so I wait until I can just indulge. I like this recipe…would make them into mini for a party.
Yes, would be perfect for a dinner party, mini crab cakes.