Homemade Crab Cakes


Crab Cakes are something I have always wanted to try making at home but have just never pulled the trigger on. Until the other day. I was in my local fish shop (Wabash Seafood Company) and saw that they had an Old Bay Seasoning Packet for Crab Cakes which got my mind spinning. Later that day a friend posted about crab cakes on instagram and that was it. I popped back into the shop, got 1lb of wild jumbo lump crab meat and a packet of the seasoning and off I went.

The mixture was simple, the sides simply what I had on hand, and the sauce was a bit of an on the fly situation.

What I Used:

For the Crab Cakes

For The Sauce (est on quantities, taste test along the way)

  • 2 Tbsp Mayo

  • 1 Tbsp Dijon Mustard

  • 1 Tbsp Sweet Relish

  • 1/2 Lemon worth of Juice

  • Dash of Tabasco

  • Salt & Pepper

For My Sides

  • 2-3 little potatoes (cut into wedges)

  • 2 ears of sweet corn

  • 1 large avocado (diced)

  • handful of cherry tomatoes (diced)

How To:

For The Crab Cakes:

  1. Mix all ingredients in a large bowl

  2. Form into 6 cakes

  3. Put in the fridge covered for at least a few hours before cooking

  4. When ready to cook, pan fry in a drizzle of oil over high/medium heat for 3-5 minutes on each side until golden.

For The Sauce:

Mix together ahead of time and keep in the fridge covered until ready to serve

For The Sides:

Potatoes: Cut into wedges, drizzle with olive oil and a sprinkle of salt. Put on a parchment lined baking sheet. Place in the oven at 425 degrees for 45 minutes (or until golden) flipping halfway through. *I cut the wedges ahead of time during Ford’s nap and let the potatoes hang out in a bowl of water until I was ready to cook them then drained and patted dry.

Salad: ideally grill the corn, if not then wrap the shucked corn in moist paper towels and place in the microwave for 3-5 minutes. Cut the corn off the cob and toss it with diced tomatoes and avocado. Dress with EVOO, white balsamic, salt & pepper. Serve over bibb or butter lettuce.