Crab cakes

Courtesy of Barnsider Restaurant
Chef Christopher Gallup


  • 1 lb. separated Lump Crab Meat
  • 2 1/2 oz Japanese Bread Crumbs 
  • 2 oz, finely diced Spanish onion 
  • 1 oz. finely diced Red Pepper 
  • 1 oz. finely diced Green Pepper
  • 4 oz Mayonnaise 
  • 1 egg Pasteurized egg
  • 1 1/4 oz Worcestershire Sauce 
  • 1 1/4 oz Old Bay Seasoning
  • 1 Tbs Lemon Juice 
  • 1/4 tsp Black Pepper 
  • 1/4 tsp Salt
  • 1/2 tsp Tabasco Sauce
  • Soybean Oil  as needed


  • In a sauté pan heat 2 oz of oil and sauté onion, red pepper, and green pepper for 1-3 minutes. Remove from pan and allow to cool.
  • In a large stainless steel bowl combine mayonnaise, egg, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onion and pepper mixture and mix thoroughly.
  • Add bread crumbs and fold in completely, add lump crab meat and gently fold keeping pieces as large as possible.
  • Portion crab cake mixture into 3 oz. balls, flatten to 3" in diameter and 3/4" thick.
  • Lightly dust each cake with flour and pan sear with a small amount of hot oil for 1-2 minutes on each side until golden brown. Remove from pan and cool on a wire rack. (Complete heating approximately 5 minutes).
  • Serve with Dijon sauce. Yields 6 portions, 2 cakes – 3oz each.




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