Chuck and the First Peoples' Kitchen

Crab Cakes

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Herb Mayonnaise

  • 1 cup mayonnaise
  • ¼ cup fresh chopped parsley
  • ¼ cup fresh chopped dill
  • ¼ cup fresh chopped tarragon
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper

Crab Cakes

  • 2 tablespoons Dijon mustard
  • 1 tablespoon green hot sauce
  • ½ cup mayonnaise
  • 1 egg
  • 1 lemon zest + juice of half
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 pound crab meat
  • ½ cup finely crushed saltine crackers
  • Vegetable oil for frying


Make the Herb Mayonnaise

  1. Mix everything together until well combined and set aside until the end.

Make the Crab Cakes

  1. In a large bowl, add the mustard, hot sauce, mayonnaise, egg, lemon juice and zest, salt, and pepper and mix well.
  2. Gently fold in the crab meat being careful not to mash it.
  3. Fold in the crushed crackers.
  4. Divide the mixture in 6 and form large cakes using your hands to press the cakes together.
  5. Put a medium non-stick frying pan over medium high heat and add a splash of the vegetable oil. Once the oil is hot add some crab cakes to the pan being careful not to overcrowd the pan.
  6. Fry until golden brown on each side, about 2-3 minutes per side.
  7. Once they are fried, place them on a paper towel lined plate and season with a bit of salt. Repeat this process until all the cakes are cooked.
  8. Serve with the herb mayonnaise.