0
crab cake recipe
Food + Drink Recipes

An Easy Crab Cake Recipe for Holiday Parties

Published November 14, 2018 by

Jakobi Voorheis, executive chef of The Fed in Clarkston, shares a family favorite holiday dish.

By Jakobi Voorheis

Having visited family on the East Coast my entire life for every holiday, crab (particularly Chesapeake blue crab) became a very dear treat that my entire family and I enjoyed. This recipe is especially nostalgic and represents the times I spent with those near and dear to my heart.

I think everyone needs a good crab cake recipe in their arsenal! I like to tell friends, family and my team in the kitchen not to be afraid to try new recipes — this one especially is simple and delicious, and sure to wow your guests. Crab cakes are a versatile finger food, or larger ones can be used for a whole meal for the family. Whether you’re hosting a holiday party, or opening a bottle of wine for a dinner party, crab cakes are winning dish.

Crab Cakes

crab cake recipe

Yields: 10 crab cakes

INGREDIENTS

¼ cup diced white onion (1/4 inch)

¼ cup diced celery (1/4 inch)

¼ cup diced poblano pepper (1/4 inch)

2 lbs. fresh crab meat

½ oz. chopped garlic

3 oz. mayonnaise

1 tsp. Worcestershire sauce

1 tsp. Old Bay

1 tsp. grated horseradish

1 oz. lemon juice

1 tsp. whole grain mustard

Bread crumbs (for texture)

Panko bread crumbs (for texture)

Salt and pepper to taste

DIRECTIONS

  1. Sautee onion, celery, garlic and poblanos until the onions are translucent. Put on a tray to cool and reserve.
  2. Combine mayonnaise, Worcestershire sauce, Old Bay, horseradish, lemon juice and mustard in a mixing bowl. Mix well.
  3. Fold crab and sautéed mirepoix into mayonnaise mixture.
  4. Form the crab cakes and coat in panko. Heat the pan with oil or butter on a medium heat. Cook until golden brown on each side.
  5. Fold bread crumbs into crab mixture until desired consistency is achieved, and it holds together.
  6. Add salt and pepper to taste.
  7. Suggestion: Weigh crab cakes to 4 oz., pack tightly, form into crab cake and coat in panko breadcrumbs.
  8. Heat the pan with oil or butter on a medium heat. Cook until golden brown on each side.
  9. Enjoy!

Read more about Jakobi Voorheis and watch the SEEN in the Kitchen segment below:

No Comments

    Leave a Reply