[an error occurred while processing this directive] Crab Cakes by Clive - Steven and Chris
Crab Cakes by Clive

Crab Cakes by Clive


Chef Michael P. Clive shares his favourite recipe for crab cakes, perfect for an East Coast inspired dinner. Serve with horseradish cream and lemon dill vinaigrette for some tasty dipping.

Crabcakes by Clive


3 Cups Fresh Crabmeat
½ Red bell pepper, small dice
2 Green onion, finely chopped
½ tsp Fresh thyme
½ tsp lemon zest
1 tbsp Seedy Dijon mustard
3 Tbsp Mayonnaise
½ Cup +1 Tbsp Flour
1 tbsp Butter
1 Cup Milk
1 Bay Leaf
2 Cup Panko flakes
2 Eggs
1 tbsp Hot sauce
3 tbsp Olive oil
Salt & pepper to taste


1. Melt the butter and 1 tbsp of flour together and stir together over medium heat for 2 minutes. Add the milk and bay leaf and stir until the mixture thickens. Let cool.

2. In a large bowl, combine the crabmeat, bell pepper, green onion, thyme, lemon zest, mustard, 1 cup of panko, 1 of the eggs, mayonnaise and the thickened milk sauce (remove bay leaf). Stir until thoroughly incorporated.

3. Lightly beat the 2nd egg and place in a shallow dish. Stir in the hot sauce. In another shallow dish, mix together the remaining flour and season with salt & pepper. In the final shallow dish, spread out the Panko flakes.

4. Using the chilled crab mixture, form small pucks in your hand (no more than 3oz per puck) and lightly dust with the flour. Then place the pucks in the egg mixture followed by the Panko flakes. Repeat until all of the crab mixture has been used.

5. Heat the olive oil over medium to high heat and gently place the crab cakes into the pan. Cook on both sides for approximately 2-3 minutes and finish in the oven at 350F for an additional 3-4 minutes. They will be golden brown with a crispy exterior.

Lemon Dill Vinaigrette

Chef Michael likes to serve this easy vinaigrette with his crabcakes. It's just as tasty as a salad dressing or sauce for grilled seafood.


2 tbsp Lemon Juice
1 tsp Dijon mustard
¼ Cup Extra Virgin Olive oil
1 tbsp Fresh Dill, chopped
1 tsp Lemon Zest
TT Salt & pepper


1. In a small bowl, mix together the lemon juice & mustard. Whisk in the olive oil gradually followed by the fresh dill, lemon zest, salt & pepper.

Horseradish Cream


2 tbsp Horseradish
1 tsp Lemon Zest
¾ Cup Mayonnaise
¼ Cup Sour cream
Salt & pepper to taste


1. In a small bowl, mix together all of the ingredients and let chill until serving.


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