Chuck's Crab Cakes

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Bartenders
TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 8 crab cakes
LEVEL: Easy

ingredients

CRAB CAKES:
  • 1 1/2 pounds crab meat, de-shelled
  • 16 soda crackers, finely crumbled
  • 1 teaspoon mayonnaise
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon Dijon mustard
  • Zest of 1 lemon
  • 1 egg
  • 2 tablespoons canola oil
  • Salt and freshly ground pepper
    SPICY MAYO:
    • 1 teaspoon Sriracha
    • 1 teaspoon salt
    • Freshly ground pepper
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    You're sure to impress with Chuck Hughes' easy crab cakes served with a side of spicy mayo.
    Preheat the oven to 350 degrees F.

    For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.

    For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.

    When ready to serve, garnish the crab cakes with a dollop of spicy mayo.

    Cook's Note: You can do a plain mayo (without the Sriracha) and keep it for other use. The mayonnaise will keep in the refrigerator for about a week.

    Analysis for 1 crab cake topped with 1.5 teaspoons of mayo; Calories: 208; Total Fat: 13 grams; Saturated Fat: 1 gram; Protein: 17 grams; Total carbohydrates: 5 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 96 milligrams; Sodium: 442 milligrams

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on September 02, 2011

      Flag

      I loved these. My daughter wanted to make them for me. Of the many recipes I have used, these turned out so much better. The dipping sauce was super tasty, if a bit spicy for me.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on July 19, 2011

      Flag

      Followed the recipe exactly, using canned lump crab. This recipe is by far the BEST crab cake recipe I've ever made. And this is the first time they didn't fall apart in the browning process. (I think because I refrigerated them for about an hour before I cooked them.) Served with a fruit salad, they make an ideal summer evening meal. Chuck, you rock!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on May 28, 2011

      Flag

      Outstanding! Very easy to make and the texture and flavors were exactly as described, mainly crab! I experimented and added a little old bay to some, etc., and you can't mess these up even if you tried. Spicy mayo is a great sauce for the cakes. Also I did not bake them as long because I think mine were a little thinner than what Chuck made.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.