Blackberry, Ginger and Garlic Crab Cakes at The Little Shop of Olive Oils

Blackberry, Ginger and Garlic Crab Cakes


  • 1 pound blue crab meat
  • 1 cup panko
  • 1 tablespoon small diced red bell pepper
  • 1 tablespoon small diced green bell pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon low fat mayonnaise
  • 2 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons Crab Seasoning (i.e., Old Bay)
  • 2 tablespoons Garlic Extra Virgin Olive Oil

 Mustard Sauce

  • ¼ cup low fat mayonnaise
  • ¼ cup Dijon mustard
  • 1 teaspoon Blackberry Ginger Balsamic Vinegar
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.


  • In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended.
  • Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan.
  • Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary.
  • Serve hot with mustard sauce.
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