201 - Crab Cake with Cucumber Relish

Crab Cakes with Cucumber Relish.jpg
Crab Cakes with Cucumber Relish.jpg

201 - Crab Cake with Cucumber Relish

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Indochinese Crab Cakes with Cucumber Relish

3 tablespoons mayonnaise

1 tablespoon whole grain mustard

2 teaspoons soy sauce

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon grated fresh ginger

1 teaspoon salt

½ teaspoon black pepper

Pinch or 2 of cayenne pepper

½ cup bread crumbs, or more as needed

1 pound fresh special crabmeat (but use a more expensive kind if you like), picked over for shell

½ cup clarified butter or cooking oil for frying (you might need more or less depending on the size of your pan)

Toasted sesame seeds (optional)


In a large bowl, mix the mayonnaise, mustard, and soy sauce together thoroughly. Add the lemon juice, all of the seasonings, and the breadcrumbs. If the mixture seems suspiciously runny, add more crumbs. (The liquid in the ginger will be a factor in this. The mixture needs to be sticky enough to bind the crab.)

Fry the crab cakes in the butter or oil for about 5 minutes on each side until heated through.  Serve with cucumber relish and sprinkle with toasted sesame seeds, if using.

Cucumber Relish

1 medium cucumber

½ cup minced red onions

1 tablespoon minced jalapeno

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped fresh parsley

1 tablespoon olive oil

2 teaspoons cider vinegar


If the peel on the cucumber is nice, leave it. Cut it into matchstick pieces and toss it with the other vegetables and the salt and pepper. Add the rest of the ingredients and chill for at least 20 minutes. Use as a sauce with crab cakes or other fried seafood.