Crab Cakes

Crab Cakes

Perfect appetizer for a holiday and large gatherings.

Serve with a variety of aioli, such as saffron, basil and citrus.

  • Author: Evo America
  • Servings: 12
  • Temperature: Medium


  • 3 pounds lump crab meat
  • 1 cup carrots, finely diced
  • 1 cup celery, finely diced
  • 1 cup onion, finely diced
  • 1 cup red pepper, finely diced
  • 1 lime, juiced
  • 1 egg, whipped till fluffy
  • 1/4 cup mayonnaise, sour cream or yogurt
  • 2 tablespoons coarsely chopped tarragon
  • 1 tablespoon coarsely chopped parsley
  • 2 teaspoons paprika
  • 1/2 tablespoon Tabasco
  • 1 teaspoon Worcestershire sauce
  • 1 to 1 1/2 cups bread crumbs
  • to taste salt & pepper


  1. Sauté the carrots, celery, onion and red pepper until they begin to caramelize.
  2. Remove from heat and blend in paprika and allow to cool and bloom into mire poix.
  3. Meanwhile, whip eggs until fluffy and fold in mayonnaise or other preferred alternative, Tabasco, lime juice and Worcestershire, and combine with crab.
  4. Add sautéed mire poix fresh herbs, salt and pepper and 2/3 of the bread crumbs.
  5. Mix thoroughly and check moisture and consistency to make cakes. Add more bread crumbs as needed.
  6. Form 2oz. cakes and coat with bread crumbs as being formed.
  7. Cook one or two on the Evo Grill to check flavor and adjust as necessary.
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