Best 3 Jalapeño Crab Cakes With Slaw And Salsa Recipes

If you're seeking an unforgettable culinary experience that combines the bold flavors of the sea and the piquant zest of peppers, look no further than the delectable jalapeño crab cakes. These succulent cakes, bursting with fresh crab meat, are seasoned to perfection with a blend of aromatic spices and a hint of heat from finely diced jalapeños. Accompanied by a crisp and refreshing slaw, dressed in a tangy vinaigrette, and a vibrant salsa, bursting with the flavors of tomatoes, onions, and cilantro, this dish promises an explosion of tastes and textures that will tantalize your palate.

Check out the recipes below so you can choose the best recipe for yourself!

MINI CRAB CAKES WITH MANGO SALSA

Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro
1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice
1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO

Jumbo Lump Crabcakes with Sweet Corn and Jalapeño image

Provided by Ti Martin

Categories Mustard Onion Appetizer Fry Mardi Gras Mayonnaise Crab Corn Bell Pepper Fall Jalapeño Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 (entrée) or 8 (appetizer) servings

Number Of Ingredients 21

Ingredients

Crabcakes:
1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
1/3 cup Creole mustard or other coarse mustard
2 teaspoons capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 teaspoon prepared horseradish
Kosher salt and freshly ground pepper to taste
1 teaspoon Creole Seafood Seasoning or any Creole seasoning mix, or to taste
2 tablespoons butter
Corn accompaniment:
2 tablespoons butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeño peppers, seeds and membranes removed, in 1/8-inch dice
Kosher salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme
For serving:
1 green onion, finely sliced
Fresh thyme springs (optional garnish)

Steps:

Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

SPICY JALAPENO CRAB CAKES

Spicy Jalapeno Crab Cakes image

This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.

Provided by Gay Gilmore

Categories Crab

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dungeness crabmeat
1 large shallot, finely chopped
1 large jalapeno pepper, finely chopped
3 tablespoons cilantro, chopped
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
2 -3 slices white bread, made into crumbs in the food processor

Steps:

Butter or canola oil for frying cakes.
Squeeze all excess liquid from crab.
Mix rest of ingredients together, up to bread crumbs.
Add to crab, mix gently.
Add bread crumbs and mix.
Add a bit more bread crumbs to form cakes of whatever size you like.
Fry small cakes for a few minutes until brown on each side.
Drain on paper towels.
If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
Flip cakes and bake another 5 minutes until center of cakes is hot.
Crab cakes can be held in a warm oven for about an hour if needed.

Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your crab cakes.
Use a light hand with the bread crumbs. You want the crab to be the star of the show, not the bread crumbs.
Don't overmix the crab cakes. Overmixing will make them tough.
Gently fold in the crab meat. This will help prevent it from breaking up.
Use a large skillet to cook the crab cakes. This will help them cook evenly.
Don't overcrowd the skillet. Cook the crab cakes in batches if necessary.
Cook the crab cakes until they are golden brown on both sides. This will ensure that they are cooked through.
Serve the crab cakes immediately with your favorite sides.

Conclusion:

These crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or a casual get-together. Serve them with your favorite sides, such as slaw, salsa, or lemon wedges. Enjoy!