Crab Cakes {With Horseradish & Caper Mayonnaise}


Having spent my high school years at a boarding school in the Eastern Shore of Maryland, I fell in love with the fresh Maryland Crab Cakes on Kent Island. This recipe is for meaty cakes with more crab than crumb, no egg and as little mayonnaise as possible. You want just enough to add cohesiveness yet keeping them light and full of crabby flavor. The cilantro complements the crab perfectly but of course, is entirely optional. I serve it with a horse-radish mayonnaise for a bit of bite but again, you can leave it out if you prefer


Crab Cake on a Fork

Crab Cake Trio



1 lb of good quality crab meat
1/2 cup of mayonnaise (Duke’s is my favorite)
1/2 cup of panko breadcrumbs
1/2 cup of fresh chopped cilantro leaves
2 stalks of salad onions or scallions, finely chopped
1 teaspoon of mustard powder
1/2 teaspoon of smoked paprika
Sprinkle of ground pepper
2 dashes of Worcestershire Sauce

Combine all the ingredients in a large bowl but don’t break up the crab meat too much
Let it sit for 10 minutes so the breadcrumbs absorb some of the moisture
Form hour crab cakes by hand to your preferred size
Fry lightly for about 2 to 3 minutes on each side
Serve over a bed of lettuce
You can top with a spoonful of Horseradish and Caper Sauce (recipe here)

© 2014-2015 Caroline’s Family Kitchen and


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