Skip to main content
FR
FR
Main Content
Photo for - Jonah Crab Cakes

Jonah Crab Cakes

A little cream goes a long way, especially in these moist yet flaky crab cakes. For a stunning presentation, serve them topped with diced tomatoes and baby arugula.

  • Yields: 10 crab cakes
  • Preparation: 12 hours 30 minutes

Ingredients

  • 1 lb crab meat
  • 1 tbsp (15mL) parsley, finely chopped
  • 1 tbsp (15mL) lemon juice, freshly squeezed
  • 1 green onion, finely chopped
  • 1 1/2 tsp (6mL) Dijon mustard
  • 1/2 tsp (2mL) white pepper
  • 1/4 tsp (1mL) tabasco
  • 1/4 tsp (1mL) Worcestershire sauce
  • kosher salt
  • 8 oz (250g) halibut, Cod or Haddock Fillet, finely chopped
  • 1 egg, lightly beaten
  • 3/4 cup (175mL) 35% cream
  • 3 tbsp (45mL) dry bread crumbs
  • 4 tbsp (60mL) GAY LEA - Salted Butter
  • 1 tomato, large, seeded and diced, (optional)
  • baby arugula leaves, (optional)

Instructions

  1. In a bowl, combine crab meat, parsley, lemon juice, green onion, mustard, pepper, Tabasco and Worcestershire sauces and salt; set aside.
  2. In separate bowl, combine chopped halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
  3. Form mixture into 10 cakes (each about 3 cup or 75 mL). Chill for a minimum of 1 hour or up to overnight.
  4. Preheat oven to 375°F (190°C).
  5. Heat large skillet over medium-high; add half the butter and swirl to coat pan. Add half of the crab cakes and brown on both sides; place on parchment paper-lined baking sheet. Repeat with remaining butter and crab cakes. Bake 12 minutes or until cooked through. Garnish with diced tomato and baby arugula (if using).
Photo of - Jonah Crab Cakes

Ingredients

  • 1 lb crab meat
  • 1 tbsp (15mL) parsley, finely chopped
  • 1 tbsp (15mL) lemon juice, freshly squeezed
  • 1 green onion, finely chopped
  • 1 1/2 tsp (6mL) Dijon mustard
  • 1/2 tsp (2mL) white pepper
  • 1/4 tsp (1mL) tabasco
  • 1/4 tsp (1mL) Worcestershire sauce
  • kosher salt
  • 8 oz (250g) halibut, Cod or Haddock Fillet, finely chopped
  • 1 egg, lightly beaten
  • 3/4 cup (175mL) 35% cream
  • 3 tbsp (45mL) dry bread crumbs
  • 4 tbsp (60mL) GAY LEA - Salted Butter
  • 1 tomato, large, seeded and diced, (optional)
  • baby arugula leaves, (optional)

Products Used

GAY LEA - Salted Butter Photo of - GAY LEA - Salted Butter