30 November, 2022, 16:42

Pecan Mesquite Crab Cakes

Tucson personal chef Mike Neylan provides this classic recipe with a local twist – mesquite flour.


  • 1 pound jumbo lump crab
  • 1/3 cup crushed crackers
  • 2 Tbs mesquite flour
  • 1/3 cup chopped green onion
  • 1/2 cup chopped bell pepper
  • 1 egg
  • 1 Tbs Worcestershire sauce
  • 1 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1tsp salt
  • 1/4 cup mayonnaise
  • 1/2 tsp ground chipotle pepper
  • 1 cup pecans ground in food processor


  1. Heat oven to 350.
  2. In medium-sized bowl, crumble the crab meat, removing cartilage as you crumble.
  3. Add all remaining ingredients except for the ground pecans and mix well.
  4. Form mixture into 8 equal patties.
  5. Carefully press patties into ground pecans. Be sure to cover the patty completely.
  6. Heat large cast iron pan or skillet on medium-high heat for a few minutes.
  7. Add a few tablespoons of peanut oil and sauté crab cakes in batches until light golden brown.
  8. Transfer to cookie sheet to finish in oven for 5 minutes.

Chef Mike Neylan is a Tucson-based personal chef specializing in gourmet, in-home meal preparation for busy individuals, couples and families.