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Mexican Crab Cakes
Source: dLife

The natural sweetness of fresh crab meat, canned corn and fresh red peppers come together in a rich, yet delicate treat

Prep Time: 15 minutes
Cook Time: 16 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 286.4
Total Carbs 20.0 g
Dietary Fiber 2.2 g
Sugars 3.8 g
Total Fat 13.0 g
Saturated Fat 1.7 g
Unsaturated Fat 0.2 g
Potassium 32.0 mg
Protein 22.6 g
Sodium 790.9 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 1 1/2 Starch , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 pint  dungeoness crab meat
0 3/4 cup  bread crumbs
1 tsp  olive oil
0.3333 cup  chopped red bell peppers
0 1/2 cup  chopped scallions
11 oz  Corn, with peppers, mexicorn, canned
0.3333 cup  mayonnaise
1 each  eggs
0 1/2 tsp  hot pepper sauce
  1. Gently pick through crab meat to remove any shells.
  2. In large bowl, with hands, gently toss crab meat, red bell peppers, scallions, corn, and breadcrumbs.
  3. Add mayonnaise, lightly beaten egg, and hot pepper sauce. Use hands to gently mix being careful not to overwork.
  4. In large skillet, heat 1/2 teaspoon olive oil to medium low. Use paper towel to evenly coat skillet.
  5. Shape crab meat mixture into 12 cakes.
  6. Carefully place six crab cakes into hot pan. Cook for 4 minutes on each side, until golden brown.
  7. Remove to plate. Cover with foil.
  8. Return skillet to stove. Coat with remaining olive oil. Cook remaining six crab cakes. Serve warm.

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