Crab Cakes

Recipe Courtesy of Chef Sheila Lucero from Jax | Denver, CO

Serves 4


¼ cup              mayo
1                      egg
1 tsp.               Dijon mustard
1 tsp.               lemon juice
½ tsp.              lemon zest, micro planed
1/8 tsp.           salt
¼ tsp.              Worcestershire sauce
1 Tbs.              parsley, minced
1 Tbs.              shallot, minced
1/8 tsp.           black pepper
2/3 cup           fresh breadcrumbs
1 pound          jumbo lump blue crab
¼ cup              vegetable oil


In a large mixing bowl. Combine the first 10 ingredients and whisk together thoroughly. Fold in breadcrumbs and gently fold crab in to the mixture.

Be careful not to break up the crab lumps. Refrigerate until you are ready to prepare.

Using a 2-ounce size ice-cream scoop, portion out 8 crab cakes equal in size. Careful not to break up any crab lumps

In a large sauté pan or a griddle top, heat vegetable oil to a medium-high heat.

Place crab cakes in hot oil and sear until golden brown about 3-4 minutes per side. Serve with lemon aioli.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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