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Mexican Crab Cakes with Serrano Cream

Mexican Crab Cakes with Serrano Cream use rich, buttery, Dungeness crab and just enough Panko with a creamy serrano cilantro lime sauce.
Prep Time15 mins
Cook Time10 mins
Resting time1 hr
Course: Appetizer, Main Course
Cuisine: Mexican, PNW
Keyword: Crispy Crab Cakes, Dungeness crab, Easy Crab Cakes
Servings: 4 crab cakes


  • 1/2 lb. Dungeness lump crab meat
  • 1/2 cup mayonnaise
  • 1/2 cup Panko bread crumbs
  • 1 tsp green onion minced
  • 1/4 cup red bell pepper diced
  • 1/8 cup celery minced
  • 1/4 tsp minced garlic
  • salt and pepper
  • 1 1/2 tbsp. butter
  • 1 tbsp. avocado oil

Serrano Cream

  • 1/2 cup sour cream
  • 1 serrano pepper diced
  • 1/4 cup fresh cilantro
  • 1 tsp. minced garlic
  • 1 lime juiced and zested
  • 1 tsp. agave nectar


  • 1 ear yellow corn cut off the cob
  • 1 cup zucchini diced
  • 1 pinch chipotle or cayenne powder
  • 1/2 tbsp. avocado oil
  • salt and pepper
  • 1 tbsp. fresh cilantro chopped
  • 1/2 avocado sliced


Crab Cakes

  • Gather lump crab meat in a paper towel and squeeze out excess moisture. Place lump crab meat in a mixing bowl with mayonnaise, Panko bread crumbs and green onion.
  • Sauté red bell pepper, celery and garlic in 1/2 tbsp. butter over medium high heat for about 1 minute, until just softened. Remove from heat and let cool, then add to lump crab mixture. Season with salt and pepper.
  • Gently combine ingredients, making sure not to over mix. You want the lump crab to remain in lump form. When combined, form into 4 even patties. Place on a plate, cover with saran wrap and refrigerate at least an hour, preferably overnight.
  • When ready to cook, pre-heat oven to 350 degrees. Remove crab cakes from refrigerator and let rest while you heat your sauté pan to medium high. Add avocado oil to pan and let warm. Place crab cakes in pan and brown for about 2 1/2 minutes on each side, adding remaining 1 tbsp. butter to pan after flipping to second side. Remove from sauté pan, place on sheet pan and bake in oven for about 5 minutes while you make serrano cream and garnish.

Serrano Cream

  • Add all ingredients to a blender and blend until smooth and creamy.


  • Sauté zucchini and corn in avocado oil a small pan over medium high heat for about 1-2 minutes. Remove from heat, season with salt, pepper and chipotle powder. Toss in cilantro.
  • Plate crab cakes over a spoonful of Serrano Cream with garnish of zucchini and corn on top. Place sliced avocado on top of that.