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‘Tis The Season

How a design pro decks his halls and throws a high-class holiday bash

(page 3 of 4)


Classic Crab Cakes

12 oz. lump crabmeat
3⁄4 cup dry bread crumbs
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
1 jalapeno pepper, seeds and ribs removed, minced
3 tbsp. fresh cilantro, finely chopped
1 large egg, lightly beaten
1 large shallot, minced
2 tbsp. mayonnaise
3-4 tbsp. canola oil
zest of one lemon
fresh cracked black pepper


Preheat oven to 400 degrees. Line baking sheets with parchment paper and set aside. Combine the crabmeat and the bread crumbs in a medium bowl and set aside. In another bowl, mix together the mustard, Worcestershire, Old Bay, jalapeno, cilantro, egg, shallot, mayonnaise, and lemon zest. Add the mayonnaise mixture to the crabmeat and stir to combine. Season to taste with salt and pepper. Shape 11⁄2 tbsp. of crab mixture into half-dollar–size rounds. Heat the canola oil in a large skillet over medium heat. Working in batches, place the crab cakes in the skillet and cook until golden brown, approximately 30 seconds to one minute. Transfer the cakes to paper towels  to absorb oil and then place on the baking sheet. Bake for 10 minutes and serve with the chili lime aioli. Makes 30 crab cakes.


Photography: Matthew Gilson

Next: Dessert


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