Crispy Crab Cakes with Honey Dijon

Crispy Crab Cakes

We love having crab cakes for dinner at our house.  If you’ve never made them before, you should!  It’s kind of like making a meatball, you just mix up the ingredients and bake.  Simple as that!  On this night, we served our crab cakes over field greens with sliced strawberries and topped everything off with a homemade honey Dijon.  Easy!

This recipe makes about 12 small crab cakes.  

Shopping List
12 oz lump crab meat
2 teaspoons Old Bay seasoning
1 cup plain breadcrumbs
2 eggs, lightly beaten
about 8 to 12 chives, chopped (reserve a little bit for garnish)
4 tablespoons Dijon mustard, divided
the zest of one lemon (about 2 tablespoons total)
about 1 cup of Extra Virgin Olive Oil (EVOO)
1/2 tablespoon Apple Cider Vinegar
1 tablespoon honey
salt and pepper
Field greens and sliced strawberries, optional

Preheat oven to 400 degrees.

Line a cookie sheet with foil or parchment paper and lightly spray with Pam.  Set aside.

In a large mixing bowl, combine crab meat, Old Bay seasoning, bread crumbs, beaten eggs, chopped chives (reserving a little for garnish), 1 tablespoon of Dijon and lemon zest.  Take your mixture and turn it into 12 small crab cake patties with your hands.  Place the patties on your prepared cookie sheet.

Bake about 10 to 12 minutes or until lightly browned.

Meanwhile, whisk together your honey mustard sauce.  In a bowl, whisk together the remaining three tablespoons of Dijon with your apple cider vinegar and honey.  Then, whisk in your EVOO.  If the dressing is too thick, whisk in a bit more EVOO.  If for some reason, it’s too thin, add a touch more Dijon and/or honey.  Once it reaches your desired consistency, whisk in a pinch of both salt and pepper.

Once your crab cakes are done baking, remove from oven and assemble on your plate. Some field greens, sliced strawberries, crab cakes and honey Dijon spooned over everything.

That’s it!  The perfect little spring supper!

Print Friendly, PDF & Email
  • Charmaine Ng | Architecture & Lifestyle Blog May 10, 2017 at 4:36 am

    Oh yum! I’ve never made crab cakes and have only tried them once at a restaurant, actually. Would be fun to recreate at home!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Angela Ellingson May 10, 2017 at 5:54 am

    I’ve never tried crab cakes, but these look good!

  • Narci Dreffs May 10, 2017 at 6:05 am

    Oh yum!! I love crab cakes, and these look so good! Perfect for a light dinner in the Spring and Summer!

  • Alexis deZayas May 10, 2017 at 6:46 am

    Well this sounds amazing!!

  • Tracy May 10, 2017 at 7:08 am

    I’m new to the Frisco area. Where do you like to buy your crab meat for these crab cakes?

    • Mix and Match Mama May 10, 2017 at 7:15 am

      Market Street 🙂

      • Tracy May 17, 2017 at 6:36 am

        Thank you! A McKinney friend took me there for the first time last weekend. It is such a great store and much closer than Central Market.

  • MelanieL May 10, 2017 at 8:15 am

    These look delicious, I love crab cakes! Funny story…When I ordered crab cakes from a restaurant one time, I asked my son if he’d like to try a bite and he replied by saying he’d only like to try the cake part! Ha ha!

  • Angie Clark May 10, 2017 at 10:06 am

    Crab cakes are my love language. Can’t wait to try these at home!

  • Anu May 10, 2017 at 11:48 am

    Did you use an imitation crab meat? I’ve never seen real crab meat at the grocery store. Do you get it behind the counter?

    • Mix and Match Mama May 10, 2017 at 12:18 pm

      It’s real! From the fish monger’s counter :). Lump crab meat.