Today on 20 Dollar Chef, Labatt Blue and Mexican Crab Cakes. Just a small twist on the crab cake to make it Mexican. I’m sure there are much better ways, but this is what I came up with.
First, the crab meat. Lump crab is going to be the choice. I bought a 15 oz. can of both lump crab and lump crab claw. The claw meat was 45% cheaper and tasted the same. To make this fly under the budget, 100% I suggest going with claw meat.
I caramelized the onion. Browning the garlic and jalapeño along with it. Set that to the side and let cool.
Mix in your ingredients along with your crab meat and cooked onion/garlic/jalp.
Make some nice patties. Fry them up for 3 to 5 minutes in some oil in your skillet.
I added a bed of arugula and diced cherry tomatoes, with the juice of half a lemon.
If you want to make a sauce to go along with the crab cakes and salad: throw some plain yogurt, parsley, cucumber, cilantro, salt n pepper, paprika, n lemon or lime in your food processor and you’re good to go.
Grab a 12 pack of of Labatt Blue and enjoy yourself!
1 pound lump claw crabmeat
2 tablespoons mayonnaise
1 large egg, beaten
1/2 cup panko bread crumbs
1/4 cup chopped scallions
fresh key lime juice
1/4 cup chopped cilantro leaves
Salt and ground pepper
Salt n paper