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  • Writer's picturehungryhungryhayden

Crab Cakes

More crab than cake, these crab cakes wont make you crabby


Crab- both canned lump and imitation. The lump brings the sweetness and authentic crab flavor, the imitation gives the appearance of big pieces of crab. Any combination thereof works. Make sure you pick over the canned lump crab in case there's any stray shell.

Carrot, Celery, and Onion- super fine brunoised. The sweetness of the carrot and onion harmonize well with the crab

Garlic- everything savory gets garlic, just like everything sweet gets vanilla

White wine- to deglaze

Lemon- to neutralize any residual fishiness

Black Pepper- to taste

Mayo and egg- binders. Just enough mayo to cover or dress everything is needed and about 1 egg per lb. of crab.

MSG- just a touch to amp up the flavor a little

Herbs- finely chopped. I used parsley. But if you’re feeling extra tarragon, dill, and thyme pair well with crab

Panko Bread Crumb- 60g per lb. of crab. serves as binder and prevents things from drying out, like in meatballs.


1. Melt butter in a pan and add brunoised celery, onion, carrot, and garlic. Caramelize low and slow until onion is a deep caramel color. Deglaze with white wine and continue cooking until wine is completely evaporated. Move aromatic mixture to a mixing bowl to cool completely.

2. Once aromatics are cooled, add crab. Break the imitation crab up into small pieces, but try and keep the lump crab whole. Add herbs, msg, pepper, and bread crumbs. Add mayo and mix together until everything is just coated in mayo. Taste evaluate, re-season.

3. Add the egg, portion, and shape. I tend to make some thicc boi crab cakes, but whatever tickles your fancy.

4. Sear until both sides are golden brown and then transfer to a 350F oven until crab cakes reach an internal temperature of 165F.

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