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Crab Cakes

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  The first time I ever saw crab cakes made with mayonnaise as the binder it was in a fabulous cake from Whole Foods Market.  I took their idea and ran with it - these cakes never fail toCrab Cake Ingredients please and it's especially nice that you don't have to worry about overcooking them in an effort to cook a raw egg that is in so many of the cake recipes these days.    1 pound crab meat 2/3 cup mayo 3 T Dijon mustard 2 green onions, chopped 2-3 garlic cloves, finely minced 1 ½ T lemon juice 2 cups pankocrab cakes!   Mix the mayo, mustard, onion, garlic and lemon juice together.  Add the crab meat and fold in until combined.  Pour in the panko and mix well.  Form into 4 even patties (do your best here - no one wants the small cake!) roll in a little bit more of the panko, and fry in a smidge of olive oil until browned on both sides and warmed through (about 2 minutes on each side).  Enjoy!

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  • I’m sure the reason no one has commented on these crab cakes is that we are all eating them and groaning in ecstasy! Really, really, really good, Kira. Thanks so much for sharing

    Mary Anne Mead on

  • Just had your crab cakes at the house of a friend in PDX who brought them back from your market. BEST EVER. Thank you SO much for posting your recipe!

    Amy on

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