crab cakes

This is Elizabeth’s 93-year-old grandma’s go-to order when dining out. As a result, these became a go-to dinner or app around the house on every Mother’s Day and Grandma’s birthday. So, you can say, we’ve had quite a few crab cakes. And crab cakes, in our opinions, should be crab meat, a few aromatics, and just enough binder to hold them together—but the crab must be the star. We want that crab at the forefront, not too much fuss or filler, just a beautiful representation of what seafood can be. They’re simple and delicious. You can make any evening a little more fabulous and “Grandma approved” with these on your table. 

Serving: 5 crab crakes


olive oil

micro greens and lemon, for a garnish

For the Crab Cakes:

8 oz of jumbo lump crab meat

2 tbs red bell pepper, chopped fine

2 tbs celery, chopped fine

1 1/2 tbs scallions, chopped fine (both the white and green parts)

1/4 cup breadcrumbs

2 tbs mayonnaise

1 egg, beaten

1/2 tsp Old Bay

salt and pepper

For the Remoulade:

1/2 cup mayonnaise

3 tbs sweet pickle relish

1 tsp soy sauce

1 tsp Sriracha 

1/4 tsp Old Bay

zest of 1 lemon 



Make the crab cakes. Combine all the ingredients in a large bowl. Mix until just combined. Be careful not to break up the crab meat too much. You want those big beautiful chunks. Cover and keep in the fridge to set up for at least 30 minutes.

Make the remoulade. Combine all the ingredients for the sauce in a bowl. Cover and keep in the fridge until serving.

Heat a large skillet over medium-heat. Coat the bottom of the pan with olive oil. Take about 3 tbs of the crab cake mixture and form a small patty. Place the crab cake in the hot oil, and continue until all the mixture has been formed into crab cakes and placed in the oil. Cook on both sides until golden brown, about 3 to 4 minutes a side. 

Serve with remoulade, micro greens, and a squeeze of lemon. 




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