Jalapeño Crab Cakes

One of the best appetizers are crab cakes.  They are extremely easy to make and always have the appearance of being a high end appetizer, at least in landlocked Minnesota. The chunks of lump crab meat and the crisp outer crust make a great summer dish. These Jalapeno crab cakes are extremely flavorful and a little bit spicy, however these will make a great impression on your friends and family. Serve it a few lemon wedges and sour cream to help mellow out the spiciness.

Combine the crab, panko bread crumbs, jalapenos, green onions and salt in a large mixing bowl.

Stir in eggs. Using moist hands, shape mixture into 8 cakes, about ¼ cup each. Press each about 3/4 inch thick. Arrange cakes on parchment paper.

Heat 2 tablespoons of oil in a medium skillet over medium heat. Add 2-3 cakes to the pan. Cook until golden brown and cooked through, about 4 minutes per side. Place on a paper towel lined plate and repeat for remaining crab cakes. Serve the crab cakes with lemon wedges.

Jalapeño Crab Cakes

15 mins Serves 4 Ingredients: Crab Meat, Panko Bread Crumbs, Jalapenos, Fresh Eggs, Green Onions Vegetable Oil