Mexican Crab Cakes
Description
These Mexican-style crab cakes offer a delightful twist on the classic appetizer, infusing sweet Dungeness crab meat with the smoky heat of roasted poblano peppers. The addition of yellow bell pepper and fresh celery provides a crisp, refreshing texture that balances the richness of the crab. Bound with light sour cream and eggs, these cakes are pan-seared to a golden brown perfection. They are perfect for summer gatherings, festive dinners, or an elevated weeknight meal. Serve them atop a cooling mint and parsley salad to cut through the savory flavors. This dish brings together bold Mexican spices and delicate seafood in one satisfying bite.Ingredients
Directions
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In a very large stockpot, bring about 6 quarts of water to a boil.
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Plunge the crabs headfirst into the water and cook for 12 minutes from the time the water returns to a boil.
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Remove the crabs with tongs and set aside to cool.
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When cool, remove the triangular belly flap on the underside and discard.
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Turn the crab over and, starting from the rear, pull firmly to lift off the top shell and discard.
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Pull off and discard the spongy fingers from the body and the tiny paddles from the front.
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Scoop out the orange crab butter and reserve for another use if desired.
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Cut the body into quarters and pick the crabmeat from inside using a small fork or metal pick.
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Twist the claws and legs off the body.
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Crack the claws and legs along the edges of the shells using a heavy nutcracker or small hammer.
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Pick the crabmeat from the claws and legs, keeping the meat in fairly large chunks.
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In a large mixing bowl, beat the 2 eggs lightly.
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Add 1 cup sour cream, 2 finely diced seeded poblano chiles, 1 finely diced seeded yellow bell pepper, 1 rib finely diced celery, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
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Toss together until well mixed.
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Add the reserved crabmeat and 1 cup fresh bread crumbs.
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Mix together gently but thoroughly.
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Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter.
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Refrigerate the cakes on a large plate, loosely covered, for 1 hour to firm up.
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Preheat the oven to 300 degrees Fahrenheit (149ðC).
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In a large heavy skillet, heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil over medium-high heat.
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Sauté 6 crab cakes at a time for about 3 minutes on each side, turning carefully so they do not fall apart.
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Cook until golden brown on each side.
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Place the cooked crab cakes on a baking sheet in the oven to keep warm.
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Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan and sauté the other six crab cakes in the same way.
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Serve warm on a bed of Mint and Parsley Salad.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 97.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 79.9mg27%
- Sodium 326.2mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover crab cakes can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet or oven.
Substitutions: If fresh Dungeness crab is unavailable, lump crab meat or even high-quality imitation crab can be used, though the flavor will differ. For a milder heat, substitute poblano peppers with roasted red bell peppers.
Tip: Ensure the crab meat is picked free of small shell fragments for a pleasant texture. The 1-hour refrigeration step is crucial for the cakes to hold their shape during cooking.
Serving Suggestion: A simple mint and parsley salad with lemon vinaigrette complements the richness of the crab cakes perfectly.
