Latin-Style Crab Cake Appetizer with PREMIUM Saltines
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  • 14 fl oz eggs, beaten
  • 1 lb. plus 5 oz. mayonnaise
  • 10-1/2 oz. PREMIUM Saltine Crackers, finely crushed
  • 7 oz. poblano chiles, roasted, small dice
  • 5-1/4 oz. red onions, small dice
  • 2/3 cup cilantro, chopped
  • 3-1/2 oz. red peppers, small dice
  •  salt and black pepper
  • 4 lb. jumbo lump crabmeat
  • 1-1/2 fl oz olive oil


  • Combine  all ingredients except crabmeat, oil and Spicy Tropical Slaw. Add crabmeat; mix lightly.
  • Heat  oil in large skillet. Meanwhile, shape crab mixture into 49 cakes, using #16 scoop to portion crab mixture for each cake.
  • Cook,  in batches, 1 to 2 min. on each side or until golden brown on both sides.
  • For  each serving: Top 1 crab cake with about 1-1/2 Tbsp. Spicy Tropical Slaw.

Recipe Tips

Spicy Tropical SlawTo make slaw, combine the following ingredients: 3/4 cup coconut milk, 5 oz. each julienned jicama and mango; 4 oz. shredded cabbage, 3 oz. julienned red peppers, 2.5 oz. julienned roasted poblano chilies, 2 oz. thinly sliced red onion, 1/3 cup minced cilantro, and 1 tsp each: hot sauce, lime zest and lime juice.


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