• Gary Corcoran

Crab Cakes

Updated: Feb 27

I find the issue with most crab cakes is that they contain more bread or potatoes than actual crab, and that’s exactly why I normally hesitate to order them in restaurants. The shellfish really shine through in my crab-heavy recipe below. If you don't want to make them yourself but are in the neighbourhood, you can try them at my friend Dave's restaurant, The Quay, in Brigus, NF. I've posted an article about Dave here.




My friend Dave offers both dinner and appetizer-size options of this recipe at his restaurant.

Crab Cakes


Yields: about 12 crab cakes depending on how big you make them


Ingredients:

1 ½ lb. fresh crabmeat

4 T butter

4 large shallots or 1 medium onion, finely chopped

1 red bell pepper, finely chopped

3 cloves garlic, finely chopped

125 ml bottle capers, drained, chopped

¼ t cayenne powder

2 t Old Bay seasoning

Salt and fresh ground black pepper to taste

½ cup breadcrumbs

¾ cup mayonnaise

1 t fish sauce


Breading mixture:

2 eggs, beaten

2 cups breadcrumbs

Fresh ground black pepper


Start by picking through the crab to ensure there are no pieces of cartilage.


In a sauté pan, melt butter on medium heat. Sauté onions 4 - 5 minutes. Add bell pepper, garlic and capers. Continue to sauté another 4 - 5 minutes.


Move pan ingredients to a medium-size bowl. Add cayenne powder, Old Bay seasoning, a little salt and fresh ground black pepper and breadcrumbs. Mix together.


Place bowl in refrigerator to cool for about 15 minutes.


Remove from refrigerator and stir in the mayonnaise and fish sauce. Gently fold in the crabmeat, being careful not to break it up too much.


In a shallow bowl, beat eggs. Put the breadcrumbs in a second shallow bowl. Add a little fresh ground black pepper and stir.


Now it’s time to make the crab cakes. You should have enough mixture to make a dozen crab cakes about 2.5 inches in diameter.


If you’re going to serve them as hors d’oeuvres, make them half that size. Make the cakes one at a time, dip in the beaten egg and roll in breadcrumbs. Place the cakes in refrigerator for 15 - 20 minutes to firm up.


Heat a sauté pan on medium heat. Add a little olive oil and sauté the cakes 3 - 4 minutes per side. I like to serve mine with a chipotle mayo sauce: simply chop a couple of canned chipotle peppers and stir into a cup of mayonnaise.

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