Skip to main content

Crab Cakes

Print

While hot hors d’oeuvres aren’t traditional afternoon tea fare, this crab cake recipe is a good one to add if you want to mix it up.

Yields 12

Recipe courtesy of James Gallagher, Shadow Lawn Inn, Rothesay, N.B.

Ingredients:

  • 2 lb. (0.9 kg) crab, well squeezed and drained

  • 4 eggs

  • 2 Tbsp (30 ml) Sriracha mayo

  • 2 Tbsp (30 ml) lemon zest

  • 1 Tbsp (15 ml) grainy mustard

  • 1/2 Tbsp (7.5 ml) each paprika and celery salt

  • 2 sleeves Ritz crackers

  • salt and pepper to taste

  • 3 Tbsp (45 ml) mayonnaise

Directions:

  1. Combine ingredients in stand mixer with paddle attachment, stir gently to combine.
  2. Form cakes using large ice cream scoop, packed full.
  3. Flatten cake into hockey puck form.
  4. Freeze on cookie sheet lined with parchment paper. Once frozen, place in bag in freezer.
  5. Microwave 30 seconds each side. Pan fry in hot canola oil until golden brown and crispy on one side, flip and finish in oven for 3 minutes, and broil for 30 seconds.
  6. Dab with paper towel before serving.

More Recipes

How to choose tea

Phillip Holmans, owner of World Tea House on Argyle Street in Halifax, imports teas from 2...

Clotted Cream

Clotted cream is a staple of afternoon teas. Sometimes called Devonshire Cream or Cornish ...

Sticky Date Pudding

This recipe calls for a bain marie. If you don’t have one, place your baking pans in a l...

Strawberry Jam

MacPherson uses this recipe based on one he found in The Blue Chair Jam Cookbook by Rachel...

Scones

Charles the Butler uses this recipe at home when he serves afternoon tea. Like most favou...

Do NOT follow this link or you will be banned from the site!
error: Content is protected !!