Print Recipe

Kickin' Crab Cakes

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 7
Author: Alisha - Makeovers & Motherhood


  • 1.5 pounds crab meat deshelled
  • 16 soda crackers finely crumbed
  • 1 egg
  • 1 Tbsp. chives finely chopped
  • 1 teaspoon mayonnaise
  • 1 1/2 teaspoons ground mustard
  • 1 pinch dill weed
  • Zest of one lemon OR 1/2 teaspoon lemon juice



  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well.
  • Form palm-sized cakes (about 3" in diameter). Place cakes on a baking tray covered with parchment paper.
  • In a pan, heat olive oil over medium-high heat. Cook the crab cakes in batches, about 2 minutes on each side. Put cooked crab cakes back on the baking tray.
  • Bake in the oven for 10 minutes.


  • Using a blender or food processor, beat the egg, Dijon mustard, and red wine vinegar.
  • Slowly add the canola oil until the mixture becomes very creamy in texture. (Add water if necessary to make a thinner texture.)
  • Add hot sauce or sriracha sauce.
  • Continue to process for 1 minute.
  • Garnish crab cakes with a light sprinkling of dill weed and a dollop of spicy mayo.