Recipe courtesy of Ronnie Woo

Super-Loaded Crab Cakes

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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1 tablespoon unsalted butter

2 shallots, minced

1/2 cup mayonnaise

1 tablespoon finely chopped chives

1 tablespoon lemon juice

1/2 teaspoon dry mustard

Kosher salt and freshly ground black pepper

Crab Cakes:

8 ounces crabmeat, picked free of shells

1/3 cup crushed butter crackers, such as Ritz

1/3 cup fresh or thawed frozen corn kernels, finely chopped

1/3 cup finely chopped bell pepper, any color

1/4 cup mayonnaise

2 tablespoons finely chopped chives

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 large egg

Juice of 1/4 lemon

Kosher salt and freshly ground black pepper

All-purpose flour, for dusting

Vegetable oil, for pan frying


  1. For the aioli: Melt the butter in a small nonstick skillet over medium heat. Cook, stirring, until the shallot is just soft, about 3 minutes. Allow to cool.
  2. Combine the mayonnaise, chives, lemon juice, dry mustard and shallots in a small bowl. Season with salt and pepper and let sit for about 10 minutes for the flavors to blend.
  3. For the crab cakes: Mix together the crabmeat, crushed crackers, corn, bell pepper, mayonnaise, chives, mustard, Worcestershire, egg and lemon juice in a large bowl. Season with salt and pepper. Shape into four 1-inch-thick patties and dust with flour.
  4. Heat up a couple tablespoons of oil in a medium nonstick skillet over medium heat. When the oil begins to give off just a hint of steam, carefully place the patties in the skillet and fry until golden brown, 4 to 5 minutes per side. Serve the cakes with the aioli. Enjoy!