Crab Cakes





By Samantha Schwalm


Last week we discussed halibut en papillote, which I stated is one of my favorite dishes. This week, I would like to teach you how to make crab cakes. The key to crab cakes is to brown them in oil, and finish them off in the oven. Making a salad of mixed greens with lemon juice, olive oil, salt & pepper is a delightful a compliment to the dish. Drizzle with a fresh remoulade to make it the perfect summer dish!


Crab Cakes:

2 cups of limb crab meat

1 egg

1/2 cup of bread crumbs

1 tsp Dijon mustard

1 tsp yellow mustard

1/8 cup mayonnaise

1/4 tsp salt

1/4 tsp pepper

1 garlic clove (minced)

1/8 tsp Old Bay

1/4 vegetable oil



Preheat a 350 oven. Combine all of the ingredients in a bowl. Mix with a spoon until completely combined.  Form mixture into 3 inch patties.  I use an ice cream scoop to help keep them consistent. Place each patty in the hot oil, for about 2 minutes per side. Until golden brown. Then place the cakes on a baking sheet lined with parchment. After all of the cakes are browned, bake in the oven for 15 minutes. Serve with the fresh salad and enjoy!