Servings: 4 / Prep time: 5 mins / Cook time: 12 mins / Marinate: 1 hr

acapulco inspired crab cakes

Ingredients

  • 1/2 cup mayonnaise
  • 1 egg, beaten
  • 1 tbsp Mölli Acapulco marinade
  • 2 tbsp Mölli Mexico City cooking sauce
  • 1/2 tsp salt
  • 1 lb jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 3 green onions, whites only, finely chopped
  • 1/4 cup olive oil

Directions

  1. In a small bowl, whisk the mayonnaise with the egg and the Acapulco marinade until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs and green onions. Gently fold in the Acapulco mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3 cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. IN a large skillet, heat the oil until shimmering. Add the crab cakes and cook over medium high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. Provecho!

Make ahead: the crab cakes can be prepared through step 2 and refrigerated overnight.