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Crab cakes from gaiss'

For the second Friday of Lent, here's a great crab cakes recipe for you today! Did you know? We often have crab meat in our cold case. We like Geisha brand for their decades long commitment to quality...just like us!


  • 1 can (1 lb) of Geisha Crab Meat

  • 1 large red bell pepper, diced

  • 3 scallions (bottom half only), diced

  • 1 tbsp minced garlic

  • 2 tsp Old Bay

  • 1 tbsp parsley

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp paprika

  • 1/2 tsp lemon juice

  • 2 tbsp mayo

  • 1/2 tbsp dijon mustard

  • 2 beaten eggs

  • 1/2-3/4 cup panko breadcrumbs

Dice one red bell pepper and the bottom half of 3 scallions. Put into a pan with the garlic and sauté until the peppers are soft. Let cool.

Combine the cooked pepper, scallion and garlic with the rest of the ingredients and the crab meat in a large bowl. Mix very well. Start with 1/2 cup of panko and add more as needed. You want the crab cakes to form shape, but you don't want them to fall apart.

Create even crab cakes by forming patties in your hand, making sure they are tightly packed so they do not fall apart. Heat a pan over medium high heat on the stove, add oil (avocado or another high smoke point oil is best) and let the oil get hot. Place the crab cakes in the pan, starting by placing one at the top and going clockwise around the pan. This ensures each get an equal cook time and you can easily keep track of the order which the crab cakes were placed in the pan. After a few minutes of browning, flip in the same direction. Let cook for another few minutes, serve with cocktail sauce and lemon.


  • Ketchup

  • Horseradish

  • Worcestershire Sauce

  • Fresh Lemon Juice

Creating homemade cocktail sauce is all by taste. To start, add a tablespoon of ketchup and 1 teaspoon of horseradish. Add 1/2 tsp of Worcestershire sauce and a squeeze of fresh lemon. Increase amounts for taste.


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