Chorizo Crab Cake

Crab cakes, everyone seems to have their own secret recipe, well here is a unique one for you. Crab and chorizo in a cake together, a match made in, well, not Maryland.

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m


  • 8 ounces Crab meat
  • 1/4 cup Chorizo mix
  • 1 teaspoon Smoked paprika
  • 1 Small egg, lightly beaten
  • 1/4 cup Manchego Mornay
  • 1 tablespoon Chives
  • 1/2 cup Panko Breadcrumbs
  • 1 tablespoon Butter
  • 1 tablespoon EVOO


  1. In a bowl combine the egg, Mornay, chorizo, paprika and chives. Add the crab and gently fold to combine using a rubber spatula. Add the breadcrumbs and fold together until just combined. Form into cake and refrigerate for at least 30 minutes to allow to firm before cooking. Heat a nonstick skillet over medium heat and add the butter and oil. Once the butter is melted add the crab cake and cook until golden brown and heated through on both sides, turning once, about 6-8 minutes total. Serve with Romesco sauce.

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