Heather’s Crab Cakes

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!

AuthorMikeCategoryCuisineCooking Method, DifficultyBeginner

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.

Yields1 Serving
Prep Time44 minsCook Time15 minsTotal Time59 mins
Crab Cakes
 2 tbsp Chopped Chives
 1 tbsp Chopped Flat Parsley or Cilantro
 1.50 tbsp Mayonnaise
 1 tsp Grated lemon rind
 1 tbsp Fresh Lemon Juice
 1 Egg
 0.33 cup Panko Bread Crumbs
 1 lb Crab Meat, Lump is best
 1 tbsp Blended Olive and Canola Oil
Spicy Mayo
 0.25 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
 0.25 tsp Cayenne Pepper (careful here, you may want to do it to taste)
 0.13 tsp Salt
 1.50 tbsp Capers (If you like them)
1

Mix together everything except the crab and the bread crumbs.

2

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

3

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

4

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

5

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

6

Flip over and sauté another four minutes until golden brown.

7

Serve with lemon wedges and spicy mayo and enjoy!

Ingredients

Crab Cakes
 2 tbsp Chopped Chives
 1 tbsp Chopped Flat Parsley or Cilantro
 1.50 tbsp Mayonnaise
 1 tsp Grated lemon rind
 1 tbsp Fresh Lemon Juice
 1 Egg
 0.33 cup Panko Bread Crumbs
 1 lb Crab Meat, Lump is best
 1 tbsp Blended Olive and Canola Oil
Spicy Mayo
 0.25 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
 0.25 tsp Cayenne Pepper (careful here, you may want to do it to taste)
 0.13 tsp Salt
 1.50 tbsp Capers (If you like them)

Directions

1

Mix together everything except the crab and the bread crumbs.

2

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

3

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

4

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

5

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

6

Flip over and sauté another four minutes until golden brown.

7

Serve with lemon wedges and spicy mayo and enjoy!

Heather’s Crab Cakes
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