Tuesday's Meal: Texas Crab Cakes

Emily Madden with H-E-B Cooking Connection shares a classic dish that's got a Lone Star twist.

The recipe for her Texas crab cakes is as follows:


2 8 oz containers of lump crab meat, drained well

8 Ritz crackers, finely crushed

1/4 red bell pepper, small dice

1/4 green bell pepper, small dice

1 jalapeno, ribs & seeds removed (if desired), fine dice

2 green onions, sliced thin

2 Tbsp cilantro, chopped well

1 Tbsp fresh lime juice

1 egg, beaten

2 Tbsp mayonnaise

1 Tbsp jalapeno mustard

1 Tbsp Adams Reserve Lopez Rub

1/2 cup panko bread crumbs (for breading)

1 cup (or as needed) grapeseed oil

Gaidos Remoulade Sauce


* First combine the mayo, mustard, lime juice, egg, and Lopez rub.  Mix well.

* Add in bell peppers, jalapeno, green onion, and cilantro.  Mix well.

* Now add in the crab and cracker crumbs.  Combine everything well but try to keep the crab intact as much as possible.

* Form into 6-8 patties.  Place panko bread crumbs on a plate and coat each patty well.

* Heat oil over medium heat.  When oil is hot, place 2-3 patties in pan, do not over crowd.  Fry 3-5 min per side depending on size.

* Remove from pan and place on plate with paper towel to drain excess oil.  Serve with Giados Remoulade sauce as an appetizer or entrée!

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