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! 


Makes 4 servings 1x 2x 4x
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish the crab cakes with extra chopped parsley and cilantro and serve with lime wedges and jalapeño tartar sauce.
  6. Enjoy!