keto recipes

Mini crab cakes and kicked up tartar sauce


Jalapeño Tartar Sauce
1 cup mayonnaise
1 whole lime zest and juice
½ cup Sliced Tamed™ Jalapeño Peppers finely chopped
Salt and pepper to taste
Crab Cakes
½ cup mayonnaise
1 large egg beaten
¼ cup Sliced Tamed™ Jalapeño Peppers finely chopped
1 tablespoon Dijon mustard
1 tablespoon Sliced Tamed™ Jalapeño Peppers brine
Salt and pepper to taste
1 lb jumbo lump crab meat picked over for shells
¾ cup panko breadcrumbs
2 tablespoons fresh parsley chopped, plus more for garnish
2 tablespoons cilantro chopped, plus more for garnish
¼ cup canola or vegetable oil
Lime wedges for serving

Make the tartar sauce: In a small bowl, add the mayonnaise, lime zest, chopped Mezzetta® Tamed Sliced Jalapeños, and salt and pepper to taste. Stir together to combine and set aside. Yields 1 cup.
Make the crab cakes: In a large mixing bowl, add the mayonnaise, beaten egg, Dijon mustard and Mezzetta® Tamed Sliced Jalapeños and Mezzetta® Tamed Sliced Jalapeño brine. Whisk to combine.
Add in the crab meat, panko breadcrumbs, parsley and cilantro, additional salt and pepper to taste and mix gently until combined. Form the mixture into 8 equal patties.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the crab cakes and cook, in batches, until golden brown and crispy, about 4-5 minutes per side.
Garnish the crab cakes with extra chopped parsley and cilantro and serve with lime wedges and jalapeño tartar sauce.

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