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Chimayo Crab Cakes


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  • (Makes 12)
  • 12 ounces crabmeat
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup thinly sliced green onion
  • 6 tablespoons mayonnaise
  • 2 tablespoons Dijon
  • 1-2 teaspoons Chimayo Spice Mix
  • 1 egg
  • juice of 1 lime
  • zest of 1 lime
  • handful of fresh cilantro leaves
  • 1 cup breadcrumbs and or Panko, divided use
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil



Step 1

Mix crabmeat, bell pepper, green onion, mayonnaise, Dijon, Chimayo Spice Mix, egg, lime juice, zest and cilantro in medium bowl. Mix in 1/2 cup of the breadcrumbs. Add salt and mix well. Shape crab mixture into twelve patties using scant 1/3 cup mixture for each. Place remaining bread crumbs in shallow dish. Add crab cakes 1 at a time, turning and pressing to coat. Transfer to sheet pan. Cover and refrigerate.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with Cilantro Lime Sauce.

Cilantro Lime Sauce

1 cup sour cream

2 Tablespoons light mayonnaise

juice of one lime

zest of one lime

1 teaspoon Chimayo Spice Mix

handful fresh cilantro leaves, roughly chopped

salt and pepper to taste

Mix all ingredients together.

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