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You will be reminded of a rocky East Coast shoreline and lighthouses when you tuck into this classic appetizer favourite.

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  • 4 slices Ben’s® Xtra White Sandwich Bread

    1 lb (500 g) flaked crabmeat

    1 egg, lightly beaten

    1 clove garlic, minced

    2 tsp (10 mL) fresh lemon juice

    1/4 cup (60 mL) finely chopped red pepper

    1/4 cup (60 mL) chopped green onions

    1/4 tsp (1 mL) each salt and pepper

    1/2 cup (125 mL) vegetable oil, divided

    Lemon Mayonnaise:

    1/2 cup (125 mL) mayonnaise

    1 tsp (5 mL) lemon zest

    1 tbsp (15 mL) lemon juice 


Lemon Mayonnaise: Stir together mayonnaise, lemon zest and juice; set aside.

Preheat oven to 325°F (160°C). In food processor, pulse bread to make coarse crumbs. Spread on rimmed baking sheet; bake for about 10 minutes or until toasted.

Mix together crabmeat, egg, garlic, lemon juice, red pepper, green onions, salt, pepper, and 1/2 cup (125 mL) bread crumbs until well combined. Divide into 8 equal portions; form each portion into 1-inch (2.5 cm) thick patty. Refrigerate for 20 minutes.

Place remaining bread crumbs in shallow dish; coat crab cakes with bread crumbs. Heat half of the oil in large skillet set over medium heat; cook crab cakes, in batches and adding remaining oil as necessary, for 3 to 4 minutes per side or until golden. Serve with Lemon Mayonnaise.

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