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Carlsbad Tavern & Restaurant
Southwestern Crab Cakes



  • 6 to 8 ounces blue crab, lump or claw meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped jalapenos
  • 1 teaspoon Cholula or Tabasco
  • 1/2 cup crushed tortilla chips
  • 3 tablespoons diced red bell pepper
  • 1 egg
  • Salt and pepper, to taste
  • 2 cups cornmeal


  1. Mix all ingredients. Form mixture into 2 x 1/2-inch thick cakes; dredge in cornmeal.
  2. Sauté cakes in olive oil until golden brown.
  3. Garnish with cilantro and sliced avocado.

Source: Carlsbad Tavern & Restaurant - Scottsdale, Arizona


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