Food & Wine Pairing

Crab Cakes

crab cakes

Yield 6 appetizer portions or 12 hors dā€™ Oeuvres



  • 1lb Crab meat, Maryland Blue Crab meat or Dungeness, cleaned with shells removed
  • 1/2C Panko
  • 1C mayonnaise
  • 1 Egg
  • 1T shallots, minced
  • 1t Worcestershire
  • 1t Dijon
  • 1t Old Bay Seasoning
  • 1T parsley, chopped
  • 1T chives, chopped
  • 1T lemon juice
  • 1t salt

Lemon Mayonnaise:

  • 1C Mayonnaise
  • 1 Meyer Lemon, Juice and Zest
  • Salt and Pepper


For Crab: Combine the mayonnaise with all ingredients except the crabmeat. Gently fold in crabmeat and season to taste. Portion crab cakes into desired size. Using a frying pan on medium heat add canola oil and gently pan fry the crab cakes on each side until golden brown. Transfer crab cakes to a sheet pan with paper towels to soak up some of the oil from the crab cakes. Crab cakes can be kept warm in a 200 degree oven. Serve with chopped fresh herbs and/or aioli.

For Lemon Mayonnaise: Combine all ingredients. Season to taste with lemon, salt and pepper. If the mayonnaise becomes too thin whisk in canola oil. Serve on the side of the crab cakes.