Crab cakes

Author: Les Cultures de chez nous
Crabe cakes
Preparation 30
Baking 30
Portions 6
Freezing No


  • 30 ml (2 tablespoons) of homemade or commercial mayonnaise
  • 1/4 of finely chopped hot pepper
  • 45 ml (3 tablespoons) of minced chive
  • 2 lemons (zest)
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 pound of snow crab fleshes, harshly frayed
  • 125 ml (1/2 cup) of Panko breadcrumbs
  • salt and pepper, up to taste
  • 1 egg
  • Olive oil, in sufficient quantity
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a bowl, mix mayonaise, pepper, sliced leeks, chive and lemon zest. Add crab, Panko, egg, salt and pepper, then mix lightly.
  • Make 6 galette with the mixture and cover with Panko. Set at cool.
  • Preheat barbecue or oven at medium temperature, so about 200ºC (400ºF).
  • Lay over the grills aluminium paper or on a cookie sheet and spray generously with olive oil. Set again the plate in the oven. When oil gets pretty warm, lay down carb's galettes and brown 3 minutes for each sides.
  • Serves with mayonnaise.

Chef's notes

Other tasty recipes