Recipe: Crab Cakes


By Jacquelyn Prater. It's no secret that I love seafood. When I was in culinary school I created this recipe for crab cakes. Of course in culinary school I had to harvest my own crab meat, make my own mayonnaise, toast and crush my own was tedious. Here's a much more accessible version of that original crap cake recipe. You probably have most of the ingredients in your fridge - all you need is crab meat!


For the aioli:

  • 1 lb. lumb crabmeat
  • 4 pieces of sandwich bread, toasted and chopped
  • 2 tbsp of butter
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 2 eggs, beaten
  • salt and pepper
  • 1 tsp. dill
  • 1/2 cup of mayonnaise
  • 1 cloves of garlic, minced
  • 1 tbsp of lemon juice
  • 2 tsp cayenne pepper
  • salt


  1. Melt 1 tbsp of butter in a saute pan. Add onions, garlic and peppers, sauteing til soft, about 3 minutes. Remove vegetables from the pan and add to a large bowl.
  2. Add crab meat, eggs and fresh made breadcrumbs to the bowl. Mix carefully - don't break up the crab meat too much!
  3. Season the mixture with the dill, salt and pepper. Form the mixture into 4 equal-sized balls and flatten them into patties.
  4. Add the remaining tbsp of butter to the saute pan and add the crab cakes. Don't over crowd the pan, just cook them in batches if you need to. Brown the cakes, about 3-4 minutes on each side.
  5. For the aioli:
  6. Mix the mayo, garlic, lemon juice, cayenne and salt. Let the sauce sit for at least 10 minutes before serving.