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“The crab cakes can be served with a multitude of different accompaniments. They serve them at Ciera with spring greens and a Chipotle Remoulade. They suggest serving them with baby greens tossed in a light citrus based vinaigrette. The greens and the vinaigrette will be a light and refreshing on the palate, paring well with the rich crab cakes. Prep time includes chilling time”

Ingredients Nutrition


  1. Lightly sauté the peppers and garlic in the olive oil.
  2. In a bowl combine the sautéed mixture along with egg, Worcestershire sauce, mayo, mustard, lemon juice, old bay and Tabasco.
  3. To the mixture add the crabmeat and the breadcrumbs. Fold the mixture gently to avoid breaking up the lumps.
  4. Allow the mixture to sit in the refrigerator for at least a half hour but not more than overnight.
  5. Divide the crab mixture into 5 equal sized portions for appetizers, or 6 equal portions serving 2 for an entrée.
  6. Sprinkle the crab cake with the remaining bread crumbs.
  7. In a sauté pan, sauté the crab cakes in olive oil until they are golden brown, flip them over and cook until they are brown on the second side. Serve.

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