Spicy Loaded Crab Cakes have just the right amount of heat and are sneaky enough to have a serving of vegetables tucked inside too!
**This recipe from 2015 was updated and reposted in October 2017.
Ohh how I wish I was back on the island of Vieques again. Kev and I spent a few days there during our honeymoon and our time was just so simple and carefree. We spent our time buzzing around the island on our rented scooter, laying on the beach, eating at the local restaurants, and laughing at crazy island animals that seemed to be in every spot that they shouldn’t be. Horses grazing on the weeds growing up from the cracks in the middle of the road, enormous pigs sunning on the rooftops of houses, and dogs and cats filling in all the spaces in between.
Our favorite place to eat while on the island was called “Bananas”, a fun open air restaurant on the water whose slogan is “the clock in our bar landed on Happy Hour and never gains a minute”. On our first visit there we had a plate of seafood sliders (Ahi Tuna, Crab, and Mahi Mahi) that was absolutely amazing. We went back a few more times, but my palette was still stuck on that delicious Crab Cake slider.
I like to make Crab Cakes at home every once in awhile and try to change them up to keep things fun! This time I decided to make a classic Crab Cake but jazz it up with a side of simple red cabbage asian slaw.
For convenience sake as well as sticking to our grocery budget, I buy crab in the can from Trader Joe’s. It’s quite reasonably priced and works just fine for things like Crab Cakes. I found out the other day that one of my friends who lives quite close to a Trader Joe’s had never been and I was astonished! What a shame!!! If this is your story as well, please change that. Ok, thanks 🙂
My top favorite things from TJ’s are: frozen orange chicken, chocolate lava cakes, refrigerated pizza dough, olive oil, chia and flax seed peanut butter, ginger beer, and their entire cheese section. Just to name a few. They’re always getting in fun new products every month so I try to go at least 1 time every 4 weeks so I can check those out!
I absolutely love these cakes and know you will too. Now, if I was only sitting down to happy hour at Bananas…
- 12 oz lump crab meat
- ½ cup breadcrumbs
- 1 egg, beaten lightly
- 2 tablespoons mayo
- 2 tablespoons plain greek yogurt
- ¼ cup diced red pepper
- ¼ cup chopped green onion
- 1 jalapeno, minced
- ¼ cup chopped parsley
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons butter
- Combine all ingredients and stir gently until well mixed.
- Heat butter in large skillet over medium heat until melted.
- Gently pat crab mixture into patties 1 inch thick and as wide as you would like.
- Place gently in skillet.
- Cook until browned, about 3 minutes on each side.
- Serve crab cakes with a simple red cabbage slaw or on a bun!
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