Fish & Seafood Dishes
Crab Cakes with Jalapeño Tartar Sauce
Difficulty:
Easy
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
The best crab cakes are crispy on the outside, tender on the inside and bursting with fresh seafood flavor. Add a handful of our Tamed™ Jalapeño Peppers into the mix to kick things up a notch, and you have the makings of a perfect summer entree!
- Jalapeño Tartar Sauce
- 1 cup mayonnaise
- 1 whole lime zest and juice
- 1/2 cup Sliced Tamed™ Jalapeño Peppers finely chopped
- Salt and pepper to taste
- Crab Cakes
- 1/2 cup mayonnaise
- 1 large egg beaten
- 1/4 cup Sliced Tamed™ Jalapeño Peppers finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Sliced Tamed™ Jalapeño Peppers brine
- Salt and pepper to taste
- 1 lb jumbo lump crab meat picked over for shells
- 3/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 tablespoons cilantro chopped, plus more for garnish
- 1/4 cup canola or vegetable oil
- Lime wedges for serving
Instructions
- Make the tartar sauce: In a small bowl, add the mayonnaise, lime zest, chopped Mezzetta® Tamed Sliced Jalapeños, and salt and pepper to taste. Stir together to combine and set aside. Yields 1 cup.
- Make the crab cakes: In a large mixing bowl, add the mayonnaise, beaten egg, Dijon mustard and Mezzetta® Tamed Sliced Jalapeños and Mezzetta® Tamed Sliced Jalapeño brine. Whisk to combine.
- Add in the crab meat, panko breadcrumbs, parsley and cilantro, additional salt and pepper to taste and mix gently until combined. Form the mixture into 8 equal patties.
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the crab cakes and cook, in batches, until golden brown and crispy, about 4-5 minutes per side.
- Garnish the crab cakes with extra chopped parsley and cilantro and serve with lime wedges and jalapeño tartar sauce.
- Enjoy!
