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Home » Recipes » Appetizers » Easy Crab Cakes: A Recipe from Arte Culinario Cooking School

Easy Crab Cakes: A Recipe from Arte Culinario Cooking School

Posted April 27, 2013, Updated November 7, 2020 //  by Michele Peterson 14 Comments

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Crab cakes are a sure crowd pleaser for an evening with friends and family. And this recipe for easy crab cakes dipped in panko crumbs is a classic that’s super simple to whip up  yet looks impressive enough to serve as an appetizer for Thanksgiving, Christmas or any special occasion or as a light lunch.

Crab cakes with panko crumbs on a plate with orange flower in Puerto Vallarta.
You’ll love this pretty easy crab cake recipe with edible flowers

I discovered this recipe during a cooking class at  Arte Culinario, the insider food tours and cooking classes hosted by chef Mavi Graf in Puerto Vallarta, Mexico.

I’d interviewed Chref Mavi for my  Hot off the Grill column and later for Lonely Planet’s Mexico: From the Source cookbook, but there hadn’t been enough space to include this recipe or the photos of her beautifully presented crab cakes.

The crab cakes were one of those easy, delicious recipes I knew I’d want to make again and again. So I was thrilled when Mavi agree to share it with us.

Shopping for Seafood at Mercado del Mar in Puerto Vallarta

Shrimp and lobster at Mercado del Mar in Mexico.
Deals at Mercado del Mar in Puerto Vallarta

Arte Culinaro Cooking School in Puerto Vallarta

Beautiful table setting at Arte Culinario Cooking Class overlooking marina in  Puerto Vallarta.
Table for two at Arte Culinario – Mavi grows the edible flowers in patio containers. Brilliant!

Crab Cakes Served with Edible Flowers

 

Easy crab cakes with edible flowers on a white plate at Arte Culinaro Cooking Class in Puerto Vallarta Mexico.
Crab cakes as art
Crab Cakes Arte Culinario
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5 from 2 votes

Easy Crab Cakes: An Arte Culinario Recipe

These easy crab cakes are delicious as an appetizer or as a light lunch served with edible flowers. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 409kcal
Author: Mavi Graf

Ingredients

  • 500 grams crab meat
  • 2 garlic cloves finely chopped
  • 1/2 white onion medium size
  • 1/2 tsp natural sea salt
  • 1/2 cup mayonnaise
  • 1 cup Panko bread crumbs
  • 1 tbsp finely chopped parsley
  • 1 tsp finely chopped dill
  • 2 eggs beaten
  • Cooking oil as needed
  • 1 egg wash
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Instructions

  • Mix all ingredients together. Let this mixture rest in the refrigerator for at least 30 minutes before making the patties.
  • Scoop tablespoons full of mixture and round them out to make patties, cover
  • Dunk into egg wash, then on panko bread crumbs, then on to the hot cooking oil, about 1 minute on each side, until they are golden brown.

Notes

  • Drain the crab cakes on paper towels to remove some of the cooking oil.
  • You can prepare the mixture and form the patties up to one day in advance. Then just fry them before serving.    
  • You can make them ahead and freeze or keep them in an airtight container for up to 2 days. Just warm them up when you need them in a pre-heated oven at 170°C (375°F) for 15 minutes
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

Nutrition

Calories: 409kcal | Carbohydrates: 13g | Protein: 29g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 1671mg | Potassium: 350mg | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.5mg | Calcium: 109mg | Iron: 2.2mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Travel Planner

Arte Culinario: During these food tours led by the lovely Mavi Graf, who also happens to be one of Puerto Vallarta’s top chefs, participants explore hidden culinary haunts meeting fish mongers, butchers and fruit vendors along the way. You’ll get a behind-the scenes look at bustling food stalls, then enjoy a cooking class featuring appetizer, entrèe and dessert with optional wine pairing.Book in advance.

Restaurants: Wondering where to eat in Puerto Vallarta? Check out our complete guide on our favourite food and drink experiences in Puerto Vallarta and Riviera Nayarit.   

Where to Stay: I stayed at the new Secrets Resorts & Spa Vallarta Bay, conveniently located beachfront between Old Town Vallarta and Marina Vallarta (where Mavi’s classes take place). It’s a culinary destination in its own right and the adults-only Preferred Club offers an upgraded suite, access to an exclusive lounge, special concierge service and other luxe amenities.

More Cooking Classes: For tips on improving your culinary skills, read Choosing a Cooking Vacation

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Crab cakes recipe

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

View more posts by Michele Peterson Read more

Category: Appetizers

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

View more posts by Michele Peterson Read more

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Reader Interactions

Comments

  1. Lesley Peterson

    April 27, 2013 at 9:26 pm

    I’d love to take this food tour in Puerto Vallarta and try all the fresh seafood and edible flowers. Scrumptious photos!

    Reply
  2. Colleen Friesen

    April 27, 2013 at 10:20 pm

    Great looking crab cakes, especially if one was sitting at that particular table! Nice photos and great sounding recipe. Thanks Michele!

    Reply
  3. Carol Perehudoff

    April 28, 2013 at 9:08 pm

    If only I cooked. Actually, I sometimes cook but I’d rather you made them for me. Better yet, I’ll go to Mexico …

    Reply
  4. esperanza

    April 29, 2013 at 8:08 pm

    The crab cake, pansies , cosmos and star fruit look almost too pretty to eat. What a treat it would be to go to market and then sit on the balcony at the Arte Culinario!

    Reply
  5. Irene S. Levine

    May 26, 2014 at 8:39 am

    Food tours and cooking classes offer so much more than than—they give travelers a taste of the city. Hope I get to Puerto Vallarta again.

    Reply
  6. Neva @ Retire for the Fun of it

    May 26, 2014 at 12:22 pm

    This chef really creates art for the eyes as well as the taste buds. The fact that he grows his edible flowers for his food is really taking control of organic eating. Does he grow dandelions just for eating too?

    Reply
  7. Carole Terwilliger Meyers

    May 26, 2014 at 2:47 pm

    Sounds yummy! Here’s a SuperSimple margarita recipe to serve with the crab cakes, http://caughtontheweb.blogspot.com/2014/05/recipe-supersimple-classic-margarita.html

    Reply
  8. Michelle

    May 26, 2014 at 2:56 pm

    This chefs presentation is art and so beautiful! I’ve never taken a cooking class while traveling, but I’m definitely inspired now!

    Reply
  9. Anita @ No Particular Place To Go

    May 26, 2014 at 7:40 pm

    Mmmmmm! I especially love the flowers arranged with the cakes. A feast for the eyes and mouth!

    Reply
  10. santafetraveler

    May 26, 2014 at 9:41 pm

    The crab cakes look yummy- but I have no clue what 500 grams of crab is equal to-lol.

    Reply
  11. Dyanne@TravelnLass

    May 27, 2014 at 11:16 am

    lol Michele – when I saw that wee “-crab-cakes…” in your link on BTB facebook group – I was helpless but to click it. 😉

    In a word: Yummers!

    I only wish… not sure I’m gonna find any fresh crab here on this mountain top in the Andes (Cuenca, Ecuador, my new “home”). Ah well, maybe when I get down the coast…

    Reply
  12. Kristin Henning

    May 27, 2014 at 3:33 pm

    Sounds tasty! Now all I need is a kitchen. I’m saving this for that ‘someday.’

    Reply
  13. Lisa Richardson

    May 27, 2014 at 5:17 pm

    Would love the opportunity to taste the local crab cakes in PV. I’ve never found any to compare with Maryland crab cakes & the prerequisite Old Bay seasoning, although the crab is rarely from the Chesapeake nowadays.

    Reply
  14. Suzanne Fluhr

    May 28, 2014 at 1:56 am

    Coincidentally, we had crab cakes for dinner this evening. However, I cannot claim to have made them myself. We’re also spoiled by some crab cakes we get at a kind of shabby looking place in Brigantine, NJ. Pretty much all crab and you can get them broiled or fried. We’ve never been to Puerto Vallarta. Maybe someday—uno se puede esperar.

    Reply

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About A Taste for Travel

Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

I’m Michele, and, along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

I divide my time between Canada, Guatemala and Mexico (or the nearest sunny beach). My writing also appears in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s Oaxaca and 100+ other publications. 

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