Sunday Brunch: Crab Cakes with Lemon Mayonniase

[Photograph: Sydney Oland]

Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Crab cakes are simple to bring together and make a great last minute brunch because most of the items you can keep in your pantry. This recipe is for very simple crab cakes, but a few great additions would be any fresh herbs you've got in the garden, capers, or even bits of smoked salmon. A dry white wine would be the prefect thing to round out this simple brunch.

About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at (or read

Sunday Brunch: Crab Cakes with Lemon Mayonniase

About This Recipe

Active time:10 minutes
Total time:35 minutes


  • 4 x 2.25 ounce cans of lump crab meat
  • 3/4 cup breadcrumbs, divided
  • 2 eggs, beaten
  • 2 shallots, minced
  • kosher salt and cracked black pepper
  • 1 egg yolk
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon juice


  1. 1

    Preheat oven to 425°F. Combine lump crab meat, 1/2 cup breadcrumbs, egg, shallot and season with salt and pepper then mix until well combined. Divide mixture into 8 equally sized portions and coat with remaining breadcrumbs. Grease a baking sheet, place crab cakes on tray, and place in oven for 15 minutes or until crab cakes are set.

  2. 2

    Whisk the egg yolk until lighter in color. Gradually mix in oil a little bit at a time until all the oil is added and an emulsion is formed. Whisk in lemon juice and season with salt and pepper. Serve crab cakes with a dollop of mayonnaise and some lightly dressed salad.


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