Crab Cakes

This is T’s recipe.  It’s a great go-to appy that is pretty quick to throw together. We think the fresh crab with the canned is a good combo. The canned is usually finer and helps bind the cakes. With fresh crab meat going for $39/pound, it also helps with the price.  The sauce we serve it with is a cheater aioli.  It changes every time.  Just start with a little mayo and add a combo of fresh berries and/or berry jam.  We’ve also done it with grape jelly and it was tasty. We almost always have these with T’s signature Caesar Salad which we’ll post soon. Enjoy.

Crab Cakes
170 g canned crab meat, drained
1/2 lb fresh crab meat
1 red pepper, finely chopped
2 tbsp Lee Kum Kee chili garlic sauce
2 eggs, beaten
1/4 tsp salt
1/2 cup bread crumbs
1/2 cup parmesan cheese, ground
2 tbsp olive oil
additional bread crumbs for coating
blackberry jam
1 In a medium size bowl, add crab, pepper, chili garlic sauce & egg.
Mix well.
2 In a separate bowl, mix salt, bread crumbs & parmesan.  Add to crab
mix & stir in thoroughly.
3 Use your hands to form crab cakes, approx. 2″ diameter, 3/4″ high.
(Hold a small ball of mix between your thumb and middle finger to 
4 Pour extra bread crumbs onto a plate and coat both sides of each cake.
5 Heat olive oil on medium in non-stick frying pan.  Add crab cakes &
cook until one side is golden brown. Flip, lower heat and cook until 
crab cakes are heated throughout and second side is golden brown.
6 Mix equal parts mayonnaise & blackberry jam for aioli sauce.
(Makes approx. 12 crab cakes)


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Categories: Food

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2 Comments on “Crab Cakes”

  1. June 25, 2009 at 4:23 am #

    I enjoyed this recipe a lot! Such a creative way to use blackberries. Thank you for sharing 🙂


  1. A Caesar Salad (like no other) « Food, Wine & Dogs - April 19, 2008

    […] down the ingredients and the preparation and stop messing with it.  This salad goes perfectly with T’s Crab Cakes.  We almost always have them together.  Although, last night we teamed this salad with a Grilled […]

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