We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Classic Crab Cakes with Lemon Mayo
Summer 2010
These crab cakes may be the crabbiest you’ve ever tasted—but in a good way! You’ll need three or four slices of white sandwich bread with the crusts removed, for the bread crumbs; tear the slices into pieces and pulse in a food processor until fine crumbs form.
Serves 6
Lemon Mayo
½ cup (125 mL) mayonnaise
2 tbsp (25 mL) finely chopped parsley
2 tsp (10 mL) finely grated lemon zest
1 tbsp (15 mL) lemon juice
1½ tsp (7 mL) Dijon mustard
Pinch cayenne
Crab Cakes
2 pkgs (200 g each) frozen crabmeat, thawed
1½ cups (375 mL) soft bread crumbs
¼ cup (50 mL) mayonnaise
1 egg, beaten
2 tbsp (25 mL) finely chopped chives
1 clove garlic, minced
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) Worcestershire sauce
¼ tsp (1 mL) freshly ground black pepper
Pinch each cayenne and salt
2 tbsp (25 mL) vegetable oil
Garnish
2 cups (500 mL) baby arugula, washed and dried
2 cups (500 mL) watercress (no tough stems),
washed and dried
1 tbsp (15 mL) olive oil
1 tsp (5 mL) white wine vinegar
Salt and freshly ground black pepper to taste
1. Stir together mayonnaise, parsley, lemon zest and juice, mustard and cayenne in a small serving bowl until smooth. Refrigerate until ready to serve.
2. Flake crabmeat finely. Drain in a sieve, squeezing crabmeat firmly to remove as much liquid as possible.
3. In a medium bowl, stir together crabmeat,¼ cup (50 mL) breadcrumbs, mayonnaise, egg, chives, garlic, lemon zest, Worcestershire sauce, pepper, cayenne and salt until well combined. (Mixture will be moist.)
4. Form crabmeat mixture into 12 golf-ball-size pieces. Form each piece into a patty between the palms of your hands, coating patties on all sides with remaining breadcrumbs. Arrange patties in a single layer on a large plate. Refrigerate for at least 1 hour.
5. In a large nonstick skillet, heat 1 tbsp(15 mL) vegetable oil over medium heat. Fry crab cakes in 2 batches for 6 to 8 minutes, turning carefully once, until browned and heated through, adding more vegetable oil to skillet as necessary. As each batch of crab cakes cooks, transfer it to a warm platter and keep warm.
6. In a medium bowl, toss arugula and watercress with olive oil, vinegar, salt and pepper to taste. Divide greens among 6 plates. Top each portion of greens with 2 crab cakes. Add a dollop of the lemon mayo and pass the rest separately.
Serves 6
