Crake Cakes

  • 6-8 oz of Crab meat
  • 1/3 cup panko bread crumbs
  • 1 Tablespoon minced fresh chives
  • 2 Tablespoons Mayonnaise
  • 1 egg beaten
  • ¼ to ½ Teaspoon Tabasco Chipotle Hot Sauce
  • ½ Teaspoon Dijon Mustard
  • ½ Teaspoon Worcestershire
  • 2 Tablespoons of Oil for cooking. 
  • Extra Chives for garnish (optional)


  1. Break up crab meat.  I use 1lb of Atlantic Snow Crab legs & clusters – cleaned and shell/cartilage removed which yielded about 7oz of meat. Kitchen shears work great for this.
  2. In a medium bowl combine crab meat, bread crumbs and chives.
  3. In a separate bowl mix mayonnaise, egg, hot sauce, mustard and Worcestershire sauce. 
  4. Fold mayo mixture into crab meat mixture. 
  5. Using ¼ cup of the mixture – form into cakes. Should make 6 appetizer sized cakes.
  6. Place crab cakes on a parchment or wax paper lined cookie sheet (or plate) and refrigerate for minimum 30 mins.
  7. Heat oil over medium heat in a non-stick pan
  8. Cook crab cakes for 3-4 mins until golden brown then flip cooking an additional 3-4 mins on the other side.
  9. Serve topped with aioli or other sauce of your choice.  Garnish with chives.


  • Most cooking oils will work.  I typically use canola for this as it doesn’t add any flavor but I have used olive oil as well. 
  • Paneriso Gluten Free Panko Breadcrumbs are tasty and stay crispy.  Even those who do not eat GF will enjoy them.
  • Do not flip the patties too early while cooking as they may fall apart.
Fold mayo mixture into crab meat mixture.
Form cakes using 1/4 cup of the mixture.
Cook 3-4 minutes per side until golden brown.

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