Crab & Leek Cake

Crab cakes are a classic, however, everyone seems to have their own “secret” recipe. This is a little bit fancy!

  • Prep Time: 15m
  • Cook Time: 10m


  • 1 pound Jumbo Lump Crab, thawed and drained in a colander
  • 1 teaspoon Dijon Mustard
  • 1/4 Cup Mayonnaise
  • 1 cup Finely Crushed Ritz crackers (1 sleeve)
  • 1 teaspoon Seafood Seasoning (like Old Bay)
  • Juice ½ Lemon
  • 1 tablespoon Olive Oil
  • 2 tablespoons Butter
  • 1 Clove Garlic, finely minced
  • 1 Stalk Celery, small dice (about ½ cup)
  • 1 Large Leek, green top removed, quartered lengthwise, thinly slice, wash well and allow to dry (about 1 cup)
  • 1 tablespoon Each of Butter and Oil (for cooking cakes)


  1. Heat a sauté pan over medium heat and add butter and oil. Add leeks, celery and garlic and allow to cook until soft, about 5 minutes. Add lemon juice and seasoning and remove from heat. Transfer to a large bowl and allow to cool in the refrigerator. Once the leeks are cooled add the mayonnaise and the mustard and stir to combine. Add the crabmeat and gently fold into the leek mixture using a rubber spatula being careful not to break up the crab. Dust the cracker crumbs over the mixture and fold gently until combined. Form into cakes using a scoop or a measuring cup to portion and place on a large plate and refrigerate for at least 30 minutes.
  2. Cooking Instructions:
  3. To pan fry;
  4. Heat the oil and butter in a nonstick sauté pan over medium/low heat. Add the cakes and cook for about 3-4 minutes per side, turning once, until golden brown and internal temperature of 165⁰ is reached.
  5. To bake;
  6. Preheat the oven to 375⁰ and cook the cakes for about 10-12 minutes or until golden brown and internal temperature of 165⁰.

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