Big Bills Fresh Crab Cakes with Homemade Mayonnaise

Portion: 4 normal people or 2 big eaters like yours truly.
Difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 15 minutesΒ 


Crab Cakes:

1 lb of fresh Crab Meat (If you don’t have fresh crab available near you, chunk crab meat cans can be used).
1/2 cup of Red Pepper diced
1 Green Onion finely minced
1 Garlic clove finely minced
1/2 cup of mayonnaise
1 Egg beaten
1 cup of Panko Breadcrumbs
1 tbsp Dijon Mustard
2 tbsp Olive Oil
2 tsp of Sriracha

Lemon Mayo:

1 Egg Yolk
2 tbsp of Moutarde Γ  L’ancienne with White Wine (Old-Style Mustard, White Wine flavored).
1/2 Lemon Juice
1 Garlic clove finely minced
1 cup Canola Oil
1 tbsp Lemon Zest
1 tbsp of Chives chopped
Salt and pepper to taste


  1. In a bowl, whisk the egg yolk, Dijon mustard, and lemon juice.
  2. Add the oil little by little while whisking vigorously until you mayonnaise thickens.
  3. Add the chives and the lemon zeste.
  4. Add salt & pepper to taste.
  5. Refrigerate so that the flavors can marry together.
  6. Drain your crab meat.
  7. In a bowl, separate the meat into flakes.
  8. Now add all your ingredients for the crab cakes and 1/3 of the panko. Now delicately mix all of it together.
  9. Shape your croquettes and refrigerate them for about 1 hour.
  10. Now roll your crab cakes into the rest of the Panko Breadcrumbs before starting the cook.
  11. In a pan on high heat, cook your croquettes for about 3 minutes each side or until it is nice and golden.

Enjoy this delicious recipe directly from the ocean, it will leave you satisfied and be wanting another serving. Help yourself to that extra serving, you deserve it!

Bon Appetit.

My Kitchen My Rules


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