Recipe of the Week

Crab cakes

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Chris Parker/ThisWeekNEWS
Crab cakes.

Yield: 8-10 2 oz. crab cakes (serves 4)



For crab cakes:

  • 1 lb jumbo lump crab meat
  • ¾ tsp Worcestershire sauce
  • 2 tblsp yellow onion, minced
  • 1 tblsp parsley, chopped
  • 1 tsp whole grain mustard
  • ½ tsp Dijon mustard
  • 1 egg
  • 2 tblsp Mayonnaise
  • 1 tsp lemon juice
  • ¾ tsp black pepper
  • ¾ tsp Kosher salt
  • 1/3 cup Panko breadcrumbs (plus additional for dusting)
  • A pinch cayenne pepper

For cooking:

  • 1 tblsp butter
  • 1 tblsp olive oil



Pre-heat oven to 350 degrees. Mix eggs and mayonnaise together with a wire whisk in a medium mixing bowl. Add remaining ingredients except crab meat and mix together. Add crab meat, being careful to gently break up the crab.

Fold mix together with a spatula. Form into balls (about the size of a lemon) and flatten slightly. Sprinkle a light dusting of Panko breadcrumbs on top of the crab cakes.

Melt butter and olive oil in oven-safe pan over medium-high heat. Place crabcakes in pan and sear both sides until golden brown (about 1 minute each side). Transfer pan to oven and finish for 3-4 minutes. Serve warm.


Corn relish ingredients

  • 4 ears of fresh corn (cut off cob) or 2.5 cups of frozen corn (thawed)
  • 1 lb Roma tomatoes, seeded and diced small
  • ¾ cup green bell pepper, diced small
  • ¼ cup cucumber, peeled and diced small
  • ½ cup yellow onion, diced small
  • ½ cup white sugar
  • 1 cup apple cider vinegar
  • ½ tblsp Kosher salt
  • ½ tsp celery seed
  • ½ tsp mustard seed



In a small sauce pot, add corn, tomatoes, peppers, onion and cucumber. In a small mixing bowl, add remaining ingredients and mix well. Pour liquid mixture over vegetable mixture in pot.

Turn the sauce pot on medium-high heat and bring mixture to a boil, then reduce heat and simmer for 1 hour. Transfer mixture to a storage container and cool in an ice bath. Serve cold with crab cakes and scallops.