Loaded Crab Cakes Recipe by Ronnie Woo

PHOTO: Ronnie Woo


RECIPE BY RONNIE WOO, The Delicious Cook

When it comes to crab cakes, you want more crab than filler ingredients while still maintaining a good balance. This crab cake has just the right amount of extra ingredients to complement the crabmeat without overpowering it. Tasty and delightful, this is the perfect dish for a low key dinner at home – one that is short on time, but not on flavor!

Loaded Crab Cakes
  • ½ lb of crab meat, picked free of shells
  • ⅓ cup (10-12 crackers) crushed crackers (such as Ritz crackers)
  • 2 Tbsp of chives, finely chopped
  • ⅓ cup of bell pepper, finely chopped
  • ⅓ cup of fresh corn, finely chopped
  • ¼ mayonnaise
  • 1 egg
  • 1 tsp of Worcestershire
  • 1 tsp of dry mustard
  • Juice of ¼ lemon
  • Salt and pepper, to taste
  • Flour, for dusting
  • Canola oil
  1. In a large bowl, mix all ingredients, except for the flour and canola oil. Shape into patties and dust with flour.
  2. Over medium heat, heat up a couple tablespoons of canola oil in a medium-sized pan. When the oil begins to give off just a hint of steam, carefully place the crab cakes in the pan and pan-fry for about 4-5 minutes on each side, until golden brown.
  3. Serve with aioli sauce and enjoy!

Aioli Recipe

You will need: ½ cup of mayonnaise, 1 tablespoon of lemon juice, salt and pepper to taste, ½ teaspoon of dry mustard, 1 tablespoons of fresh chives, 2 shallot cloves (minced, sautéed in butter for about 1-2 minutes, optional). Mix all ingredients together and let sit for about 10 minutes.

Los Angeles, CA

206 595 3939

Chef Ronnie Woo is the executive chef and owner of The Delicious Cook, a private chef company that specializes in intimate four-star dinner  parties. He has a growing list of celebrity clients and is a regular contributor to Good Day LA, in addition to other national TV appearances. For more recipes and information on Chef Ronnie, visit his websites here

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