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 Juice

1cup Mayo

1tbsp 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 sauté pan over medium-high heat the olive oil and sauté crab cakes until golden. Finish in the oven for 5 minutes or until internal temperature is 155 F.

7. Top with Cajun Aioli.