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Crab Cakes
Fresh lump crab cakes with a kick of jalapeño and American Bounty seasoning — golden, crispy, and restaurant-worthy.
Ingredients
- ½ tsp American Bounty
- ½ cup lump crab meat, checked for shell pieces
- 1 egg
- ¼-½ cup panko breadcrumbs (gluten-free or regular)
- ½ jalapeño, seeded and finely diced
- ¼ cup chives, diced
- 1 green onion, thinly diced
- 1 tsp dijon mustard
- ½ cup mayo
- Couple squeezes of lemon
Directions
- Prep all ingredients: dice chives, green onion, and jalapeño. Sort through crab meat to remove any shell pieces.
- In a mixing bowl, combine everything except the crab meat and mix gently.
- Fold in the crab meat carefully to keep the lumps intact. Adjust breadcrumbs as needed for consistency.
- Let the mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.
- Scoop about ¼ cup of mixture per cake and shape into patties.
- Pan-fry in oil over medium heat until golden brown on each side, about 3-4 minutes per side.
Tips
- Use fresh lump crab for the best texture and flavor.
Tip: This recipe features American Bounty, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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