Crab Cakes

Andrea Greer's Crab Cakes


13-1/3 ounce Crab Meat, Lump, Pasteurized

1 Whole Egg,

3-1/3 tbsp. Mustard, Dijon, Grey Poupon

3-1/3 tbsp. Breadcrumbs, Plain

1-2/3 tbsp. Hot sauce

1 tbsp. Worchestire Sauce

1 Bell Pepper

1-2/3 tbsp. Chervil, Herb, Fresh

2-1/2 tsp. Tarragon, Fresh, Chopped

2-1/2 tsp. Parsley, Italian, Fresh, Chopped

5/8 tsp. Spice, Pepper, Black, Ground, Fine

2-1/2 tsp. Oil, Olive, Extra Virgin

Cajun Aioli: 1tsp Lemon Juice1cup Mayo1tbsp Cajun Seasoning


1. Combine sour cream, mustard, lemon juice and fresh herbs together.2. Fold in crab meat, bread crumb and pepper.3. Form the cakes into 1 oz. portions, and then shape into discs.4. Preheat oven to 400 F.5. Dredge the crab cakes in the bread crumbs shaking off the excess.6. In a sautà pan over medium-high heat the olive oil and sautà crab cakes until golden. Finish in the oven for 5 minutes or until internal temperature is 155 F.7. Top with Cajun Aioli.