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5 from 1 vote

Crab Cakes

Author Sarah Fragoso


  • 2 - 6 ounce cans of wild caught crab meat OR 12 ounces of fresh crab meat
  • 2 tablespoons mayo
  • 1 egg yolk
  • 1 tablespoon minced chives
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • Pinch of sea salt
  • A few drops or more to taste of your favorite hot sauce (I used Tapatio)


  1. Pre-heat oven to 350 and line a baking sheet with parchment paper.
  2. In a large mixing bowl, crumble in the drained crab meat (if using canned), check for any remaining pieces of shell, and break apart into small pieces.
  3. Add the remaining ingredients to the bowl and mix well.
  4. Make small "cakes" by using a ring mold or by simple forming them into small patties firmly with your fingers.
  5. Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.
  6. While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside and make the Hollandaise Sauce