Mexicali Crab Cakes

This was another crab cake trial for hubby and I!

Since there were jalapenos in it it had to be great! I definitely liked this recipe much much much better than any of the previous ones we’ve eaten!

Mexicali Crab Cakes

Mexicali Crab Cakes


  • 1 1/2  tablespoons  stick margarine
  • 1/4  cup  finely chopped celery
  • 1/4  cup  finely chopped red bell pepper
  • 1   tablespoon chopped seeded jalapeño pepper
  • 1/4  cup  light mayonnaise
  • 1  teaspoon  chopped fresh cilantro or parsley
  • 1  teaspoon  Dijon mustard
  • 1/2  teaspoon  garlic salt
  • 1/4  teaspoon  pepper
  • 1  large egg, lightly beaten
  • 1/2  cup  fresh breadcrumbs
  • 1/4  cup  chopped green onions
  • 1  pound  lump crabmeat
  • 1  (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
  • 1  cup  finely crushed cornflakes
  • Cooking spray


Preheat oven to 450°.

Saute celery, bell pepper, and jalapeño;  3 minutes or until tender. Cool.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and corn, and stir well. Divide crabmeat mixture into 10 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.

Spray pan with pam, place 3-4 patties at a time in the pan.  Turn patties over after 3 minutes, and fry an additional 3 or 4 minutes or until golden. Serve crab cakes with cocktail sauce, or ranch mixed with garlic chili sauce.