Recipes from Arkansas to Malibu

Heather’s Crab Cakes


March 6, 2018

My friend Heather is well known as the person who does just about everything in our school district. She's amazing at work, and to top it off, she's a spectacular cook! This is one of her favorite recipes, and now that she's shared it, it's one of mine too. It's adapted from a Cooking Light recipe, and it is flat out awesome!

  • Prep: 44 mins
  • Cook: 15 mins
  • Yields: 2-3


Crab Cakes

2 tbsp Chopped Chives

1 tbsp Chopped Flat Parsley or Cilantro

1 1/2 tbsp Mayonnaise

1 tsp Grated lemon rind

1 tbsp Fresh Lemon Juice

1 Egg

1/3 cup Panko Bread Crumbs

1 lb Crab Meat, Lump is best

1 tbsp Blended Olive and Canola Oil

Spicy Mayo

1/4 cup Mayonnaise

1 tbsp Chopped Chives or Shallots (but if you bought the chives, you might as well use them!)

2 tsp Creole Mustard (or Dijon Mustard with 1/2 tsp hot sauce)

1 tsp Fresh Lemon Juice

1/4 tsp Cayenne Pepper (careful here, you may want to do it to taste)

1/8 tsp Salt

1 1/2 tbsp Capers (If you like them)


1Mix together everything except the crab and the bread crumbs.

2Add the crab and bread crumbs, mix together and set in the fridge for one hour.

3While you are waiting . . . Mix all Spicy Mayo ingredients together.

4Use a 1/3 cup measure, scoop out crab cakes onto plate or parchment paper.

5Press out flat, then place in frying pan with just a little bit of olive/canola oil mix - 1/2 Tbsp. Sauté for 4 minutes.

6Flip over and sauté another four minutes until golden brown.

7Serve with lemon wedges and spicy mayo and enjoy!


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