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Crab Cakes with Caper Mayonnaise

With a Cantry stocked with canned crabmeat, you can enjoy this seafood staple anytime of year – even if it’s not crabbing season!

Servings: 4

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Crab Cakes with Caper Mayonnaise


Crab Cakes:
2 (6-ounce cans) lump crabmeat, drained and flaked
1 large egg
2 tablespoons low-fat mayonnaise
2 tablespoons minced chives or scallions
2 tablespoons low sodium breadcrumbs
1 tablespoon prepared horseradish
2 teaspoons Old Bay seasoning
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vegetable oil

Caper Mayonnaise Sauce:
1/3 cup low-fat mayonnaise
1 tablespoon capers
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Arugula Leaves and Lemon Wedges, optional


Prepare Crab Cakes: In large bowl combine crabmeat, egg, mayonnaise, chives, breadcrumbs, horseradish, Old Bay seasoning and salt. Gently combine to mix well. Shape mixture into four patties. Cover and refrigerate until ready to use.

Meanwhile, prepare Caper Mayonnaise Sauce: In small bowl combine mayonnaise, capers, Dijon mustard and lemon juice. Set aside.

In 12-inch skillet over medium heat, heat butter and olive oil; carefully add crab cakes. Cook about 4 minutes per side, turning once until lightly browned. Serve with Caper Mayonnaise Sauce.

Serve on arugula leaves with lemon wedges.