by Jim Shirley | September 5, 2018

Crab Cake Recipe from Chef Jim Shirley


“Our crab cakes have a hint of fish sauce and Southeast Asian influences.” Photography by Chandler Williams


Serves 4
  • 1 pound lump crabmeat
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon soy sauce
  • 1 egg
  • 1 tablespoon mayonnaise
  • ½ teaspoon Dijon mustard
  • 6 saltine crackers, crushed
  • 2 tablespoons green onion, chopped
  • 2 tablespoons basil, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoons cilantro, chopped
  • Oil or clarified butter

PREPARATION: Heat oven to 350 degrees. Gently inspect crabmeat to ensure there are no shell pieces. Gently work herbs into crabmeat. Add Worcestershire sauce, soy sauce, lemon juice, fish sauce, eggs, mayonnaise and Dijon mustard to a blender and pulse until combined. Transfer to a large mixing bowl and gently fold in crabmeat. Fold crushed crackers into crabmeat mixture a third at a time. Portion into 2 1/2-ounce cakes. Heat a skillet over medium-high heat and add oil or clarified butter. Cook crab cakes until golden brown on each side. Transfer to oven and bake for 5 minutes. Remove crab cakes, plate and serve immediately.

Enjoy these great recipes for Chef Shirley: Grits à Ya Ya and Thai Molly

Read more about Chef Jim Shirley