1 Lb. Refrigerated Jumbo Lump or Canned Crabmeat, drained and picked through
2 C. Panko Breadcrumbs
1/2 C. Canola Oil for Frying
Spicy Tomato Salsa
1 C. Chunky Tomato Salsa
3 Tbsp. Clam Juice
2 tsp. Chipotle Peppers in Adobo, finely chopped
1 tsp. Red Wine Vinegar
1/8 tsp. Crushed Red Pepper Flakes
Prepare Crab Cakes: In medium bowl, whisk egg; stir in mayonnaise, mustard, sriracha, lemon juice, seafood seasoning and black pepper until well combined. Fold in 3 tablespoons onions and capers; gently fold in crabmeat and 1-1/4 cups breadcrumbs, being careful not to break up the crabmeat. Let stand 10 minutes.
Line cookie sheet with plastic wrap; place remaining 3/4 cup breadcrumbs in shallow dish. Form crabmeat mixture into 12 (2-1/2-inch) cakes and lightly coat with breadcrumbs. Place on prepared cookie sheet; cover and refrigerate 45 minutes.
In large nonstick skillet, heat oil over medium heat. In batches, cook crab cakes 5 minutes or until golden brown, turning once.
Prepare Spicy Tomato Salsa: In food processor with knife blade attached or blender, pulse salsa, clam juice, chipotle peppers, vinegar and red pepper until combined.
Serve crab cakes warm garnished with remaining onions and salsa.
Crab Cakes with Spicy Tomato Salsa
Amount Per Serving:
% Daily Value*
Saturated Fat 3g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Crab Cakes with Spicy Tomato Salsa will definitely leave you wanting even more. We suggest doubling the batch! Can’t get enough crab meat? These Crab-Stuffed Mushrooms are also amazing!
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