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Mexican Crab Cakes

Mexican Crab Cakes recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 97.9
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
  • 3 Whole Dungeness Crabs (about
  • 6 Pounds) , or 1 1/2 pounds
Directions
  1. 1
    In a very large stockpot, bring about 6 quarts of water to a boil.
  2. 2
    Plunge the crabs headfirst into the water and cook for 12 minutes from the time the water returns to a boil.
  3. 3
    Remove the crabs with tongs and set aside to cool.
  4. 4
    When cool, remove the triangular belly flap on the underside and discard.
  5. 5
    Turn the crab over and, starting from the rear, pull firmly to lift off the top shell and discard.
  6. 6
    Pull off and discard the spongy fingers from the body and the tiny paddles from the front.
  7. 7
    Scoop out the orange crab butter and reserve for another use if desired.
  8. 8
    Cut the body into quarters and pick the crabmeat from inside using a small fork or metal pick.
  9. 9
    Twist the claws and legs off the body.
  10. 10
    Crack the claws and legs along the edges of the shells using a heavy nutcracker or small hammer.
  11. 11
    Pick the crabmeat from the claws and legs, keeping the meat in fairly large chunks.
  12. 12
    In a large mixing bowl, beat the 2 eggs lightly.
  13. 13
    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.
  14. 14
    Toss together until well mixed.
  15. 15
    Add the reserved crabmeat and 1 cup fresh bread crumbs.
  16. 16
    Mix together gently but thoroughly.
  17. 17
    Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter.
  18. 18
    Refrigerate the cakes on a large plate, loosely covered, for 1 hour to firm up.
  19. 19
    Preheat the oven to 300 degrees Fahrenheit (149ðC).
  20. 20
    In a large heavy skillet, heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil over medium-high heat.
  21. 21
    Sauté 6 crab cakes at a time for about 3 minutes on each side, turning carefully so they do not fall apart.
  22. 22
    Cook until golden brown on each side.
  23. 23
    Place the cooked crab cakes on a baking sheet in the oven to keep warm.
  24. 24
    Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan and sauté the other six crab cakes in the same way.
  25. 25
    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.

Keywords: mexican, crab cakes, dungeness crab, poblano, seafood, appetizer, pan-seared, spicy, summer, party food, crab meat, herbs
Read it online: https://www.chefs-mate.com/recipe/mexican-crab-cakes/