Crab cakes are one of my favourite recipes to make at home! They’re quick, easy and are sure to impress everyone who eats them! My very own recipe is made with fresh crab claw and panko bread crumbs. I then pan sear them in a touch of olive oil for a perfectly crispy exterior without having to deep fry them. Finally, I serve with a kale salad or mango slaw and drizzle with a touch of sriracha mayo for a delicious and nutritious weeknight meal.

Makes 6 mini crab cakes

8 oz Tub of Crab*
1 lemon
1 heaping tbsp mayonnaise
1 tsp mustard
1 egg
1 green onion finely chopped
pinch garlic powder
pinch onion powder
pinch of salt and pepper
1 cup panko bread crumbs  – divided into two parts
olive oil

1) Mix crab, ½ lemon juice, mayo, mustard, egg, onion, spices in medium bowl.
2) Mix in 1/4 cup of panko breadcrumbs. Can add more if consistency is too watery.
3) Form into six 2 oz balls. Coat each ball with additional breadcrumbs.
4) Heat olive oil in frying pan on HIGH.
5) Place crab cakes in pan, at least two inches apart, and press down lightly with spatula to flatten slightly. Turn stove down to LOW.
6) Flip when golden brown (approx. 1 minute per side)
7) When finished, turn off stove. Squeeze ½ lemon over top. Remove from pan.

*My favourite brand to use is the Phillips Crab Claw. You can easily substitute canned crab or even chopped imitation crab meat, if desired!

Mango Salsa

1 mango, diced
¼ red pepper, diced finely
½ small red onion, diced finely
pinch of salt and pepper
1 tbsp olive oil
3 tbsp red wine vinegar

1) Mix all ingredients together
2) Refrigerate at least 2 hours for best results

3 thoughts on “Carly’s Crab Cakes”

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