521, chemin du Gros-Cap
L'Étang-du-Nord, Québec, G4T 3M1
418 986-2710 - info@lrdi.ca

Crab Cake

  • Crab Cake
20 min
15 min

Those who have never tried crab cakes have yet to experience true pleasure. A dish that is synonymous with vacation at the beach. Everyone will ooh and aah in great joy. Quick and delicious. You can’t beat that.

Note: Crab cakes can be made ahead of time and stored in the refrigerator (2-3 days) or the freezer (3 months).


Yield: 4 servings or 6 small crab cakes

  • 1 egg
  • Juice of half of a lemon
  • 30 ml (2 tbsp.) of Japanese mayonnaise (or regular mayonnaise)
  • 7.5 ml (1/2 tbsp.) of Dijon mustard
  • 7.5 ml (1/2 tbsp.) of chili sauce
  • 1 lb (450 g) of crab meat
  • A fist full of chopped coriander
  • 2 thinly chopped scallions
  • 90 ml (6 tbsp.) of panko breadcrumbs
  • Salt and pepper, to taste

For cooking

  • Generous amount of peanut oil  
  • 1/2 cup of panko breadcrumbs
  • 1 egg, lightly beaten


  1. In a bowl, combine egg, lemon, mayonnaise, Dijon mustard and chili sauce, and mix well. Add crab meat, coriander, scallions and 6 tbsp. of panko breadcrumbs. Season and mix well.
  2. Form 4 cakes and refrigerate for 20 to 30 minutes. If the cakes fall apart, add panko breadcrumbs or mayonnaise.
  3. Meanwhile, place the beaten egg at the bottom of a plate, spread panko breadcrumbs at the bottom of another plate, and line a third plate with paper towels. Set aside.  
  4. In a non-stick skillet, heat a generous amount of peanut oil. Coat the cakes first with egg, then with breadcrumbs, and fry until golden brown on both sides. Place cakes on paper towels. Set aside.
  5. Mix together the ingredients for the mayonnaise, and serve with the crab cakes.