Crab Cakes Recipe
Handcrafted. Avocado, red onion, tomatoes, lime, jalapeños, cilantro. Corn tortilla chips.
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Ingredients
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Crab Cake Mixture
Serving
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large bowl, combine the fresh lump crab meat, diced avocado, red onion, diced tomatoes, lime juice, minced jalapeños, and chopped cilantro.
- 2
Add Bindings
Mix in the mayonnaise, breadcrumbs, and beaten egg until fully combined. Season with salt and black pepper, then mix gently to avoid breaking the crab meat.
- 3
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
Cooking
- 4
Form the Cakes
After chilling, take the crab mixture and form it into small patties, about 2-3 inches in diameter.
- 5
Heat the Pan
In a large skillet, heat 2 tablespoons of oil over medium heat.
- 6
- 7
Drain Excess Oil
Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
Serving
- 8
Serve with Chips
Serve the crab cakes warm with corn tortilla chips on the side for a delicious crunch.
