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Heather’s Crab Cakes

Yields3 ServingsPrep Time1 hr 20 minsCook Time10 minsTotal Time1 hr 30 mins

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.

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
  cup Panko Bread Crumbs
 1 lb Crab Meat, Lump is bestI try to always have at least one pound of the Costco Lump Crab Meat in my fridge. It lasts a long time, and I'm crab cake or fried rice ready at any time.
 1 tbsp Blended Olive and Canola Oil
Spicy Mayo
 ¼ 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
 ¼ tsp Cayenne Pepper (careful here, you may want to do it to taste)
  tsp Salt
 1.50 tbsp Capers (If you like them)

Mix together everything except the crab and the bread crumbs.


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


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


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


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.


Flip over and sauté another four minutes until golden brown.


Serve with lemon wedges and spicy mayo and enjoy!

Nutrition Facts

Servings 0

Amount Per Serving
Calories 362
% Daily Value *
Total Fat 19g30%

Saturated Fat 2.7g14%
Cholesterol 143mg48%
Sodium 1575mg66%
Potassium 84mg3%
Total Carbohydrate 19.1g7%

Dietary Fiber 0.9g4%
Sugars 2.9g
Protein 23g46%

Calcium 45%
Iron 17%
Vitamin D 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.