Who says you have to follow the rules and only make crab cakes in summer? Hell no! Thanks to canned crabmeat (yes, it tastes good no matter what you people from Maryland say!). I love making these because you can keep the crabmeat on hand in the fridge ready for anytime. And you can make smaller patties and serve as an appetizer if you like!

Here’s the video:



1 can fresh or canned crabmeat, preferably claw meat

3 tbsp butter

¼ cup chopped onions

2 cloves garlic, minced

½ cup panko bread crumbs (more if the cakes are wet)

1 egg

1 tbsp. fresh lime juice

1 tbsp. crushed red pepper flakes (add more or less depending on spice level)

3 tbsp mayonnaise

2 tbsp fresh parsley, chopped

¼ cup shredded parmesan cheese

1 tbsp. four

2 tbsp. vegetable oil



In large skillet, heat 2 tbsp butter on medium-high heat. Add onions and garlic and sauté for about 2 minutes until soft and glossy. Set aside to cool. In mixing bowl, combine crabmeat with the other ingredients except for the oil. Add pepper to taste. You can add salt but it should already be salty. Form into patties and put on baking sheet and put in fridge to chill for at least 30 minutes. (you can make these ahead earlier in the day).

Make lemon mustard tartar sauce:

In bowl, combine:

½ cup mayonnaise

1 tbsp fresh lemon juice

1 tbsp. sour cream

1 tbsp. mustard

1 tbsp. sambal oelek or Tabasco sauce (omit if you don’t like spicy)

1 tbsp. capers, drained and chopped

Salt and pepper to taste


You can make the sauce ahead and store in fridge till ready to use.



Oven 375

In large skillet, melt 1 tbsp butter with the vegetable oil to coat pan. On medium-high heat, cook crabcakes for 3-4 minutes per side until borwn on the outside. Put crab cakes on baking sheet and bake in oven for 10 minutes.

Serve with lemon mustard sauce.