In the Kitchen with Stefano Faita

Weekdays at 11:30 AM / 12:00 PM NL

Crab Cakes with Roasted Pepper Mayonnaise

Crab Cakes with Roasted Pepper Mayonnaise

Crispy on the outside and tender and moist on the inside, these lightly spiced crab cakes make a tasty appetizer for a dinner party. Serve 2 per person. Depending on budget, use fresh, frozen or canned crab meat.


2 cups crab meat, drained well and patted dry
3 tbsp. mayonnaise
1 tbsp. grainy mustard
2 tbsp. parsley
2 tbsp. chives
2 tsp. lemon zest
1 tsp. hot sauce, or to taste
1 tsp. Worcestershire sauce
Sea salt and freshly cracked black pepper, to taste
1 to 2 eggs, beaten
3/4 cup to 1 cup fresh bread crumbs
Panko bread crumbs, as needed, for breading the cakes
1/4 cup peanut oil, for pan frying

Roasted Red Pepper Mayonnaise
3 to 4 jarred roasted red peppers, drained
1 garlic clove
1 cup mayonnaise
1 tsp. smoked paprika
Salt and freshly pepper, to taste
1 tbsp. finely chopped chives, for garnishing (optional)
Micro greens, for garnishing (optional)
Red pepper slices, for garnishing (optional)


Crab Cakes
Add crab meat, mayonnaise, mustard, parsley, chives, lemon zest, hot sauce, Worchestershire sauce, salt and pepper, 1 egg and 3/4 cups bread crumbs. Mix gently. If needed, add remaining egg and bread crumbs to bind the crab cakes.

Form crab mixture into 6 patties and dredge each in panko crumbs.

Heat oil in large fry non-stick fry pan over medium heat. When oil is hot, add patties in batches. Pan fry until just heated through and golden brown on each side, about 3 to 5 minutes per side. Serve crab cakes with Roasted Pepper Mayonnaise. Garnish with chives, micro greens and slices of red pepper, if desired.

Roasted Red Pepper Mayonnaise
Add roasted red peppers, garlic, mayonnaise, smoked paprika, and salt and pepper to a food processor. Blend until smooth.

Yield: 6 servings.

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