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Crispy Simple Crab Cake Recipe
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Crispy Simple Crab Cake Recipe

Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Author Florentina

Ingredients

  • 16 oz wild caught crab meat -cooked & drained well
  • 1 1/4 c leftover mashed potatoes -seasoned to taste & cooled
  • 1 large egg
  • 2 cloves large garlic -grated
  • 1/2 c cilantro -roughly chopped
  • 1/2 tsp sweet paprika
  • freshly cracked black pepper to taste
  • 1 c panko bread crumbs
  • the zest from 1 organic lime
  • 1/4 c olive oil or coconut oil
  • 2 limes -halved
  • 2 c of this salsa fresca - replace the onion with 1 grated garlic clove

Instructions

  • In a large bowl gently mix together the crab meat, mashed potatoes, egg, cilantro, lime zest, paprika and garlic. Form 10-12 crab cakes out of the mixture and set them on a plate. Season each side with a pinch of the black pepper.
  • Gently coat each crab cake in some of the panko bread crumbs and refrigerate for a couple of hours. When ready to eat heat up a shallow cast iron skillet or griddle on medium flame with 1 tbsp of the oil. Just enough to coat the bottom nicely. Sear each crab cake for a couple of minutes on each side until crispy and golden. Keep in mind that everything inside this cakes is already cooked, we just want to warm them through and get a crispy texture.
  • Serve hot with the Salsa Fresca on top and garnished with the limes.