Makes 4 medium sized crab cakes.

1 cup jumbo lump crab meat

2 tablespoon of red bell pepper finely chopped

1 tablespoon of only the leaves from the celery

1 teaspoon cilantro or culantro finely minced

1/2 teaspoon thyme

1/2 teaspoon chives finely chopped

4 tablespoons mayo

1/2 teaspoon of grated shallots

zest of 1 lemon

1/4 teaspoon white pepper

1/4 teaspoon salt

1/4 teaspoon paprika

4 tablespoons bread crumbs

1 small egg

1 cup of vegetable oil for frying


2 tablespoons crème fresh

1/2 of a ripe avocado

1/4 teaspoon siracha

pinch of salt

pinch of black pepper


Pick through the crab meat to make sure there are no shells. Very Important.

In a small bowl add the mayo, chopped bell pepper, chopped celery leaves, chopped culantro/cilantro, thyme, lemon zest, shallots, paprika, chives, egg, salt and white pepper. Whisk together.

Gently fold in the crab meat and the bread crumbs. Do not over work the crab meat. Cover and place in the fridge for 1 hour.

Place everything For the Aioli into a food processor and pulse. Place in the fridge until ready to use.

In a medium skillet, heat the oil to medium.

Form the cakes into golf size balls or whatever size you prefer.

Gently place the cakes in the oil to fry. Fry each side until lightly browned.

Drain on paper towels. Serve with Mango Cucumber Relish and Crème Fresh Aioli.








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