Guilty Pleasure…

The pot of water on the stove was bubbling viciously; ready for execution. As I stood over the intended victim, he was struggling to move his claws across the counter — a last feeble attempt to escape the inevitable. Suddenly, I felt an overwhelming guilt on being the executioner. And at that moment, if I were living next to the beach — I would have pardoned him. “Okay Em, be tough! You can do this…” I told myself. Quickly, I pick up the crab and with one swift move… it was over. He fell into the boiling hot-pot and within seconds, the crab’s claws stopped moving and he changed into a bright orange hue. Breathing a sight of relief, I set the timer for 20 minutes. However, by the time the timer went off; I’ve already lost my appetite for eating the crab.

After a few days, I decided to make crab cakes for today’s post —Crab Cakes w/Honey & Dill Aioli Sauce. If you ever want to impress someone with your culinary skills, this would be the dish. It’s actually very easy and takes less than 30 minutes to make. Caution: Those of you with a weak heart, it would be best to buy the pre-cooked crab. And please let me know if you have questions or need more information for the recipe. Enjoy! 🙂

Crab Cakes w/Honey & Dill Aioli Sauce

Serves 2 to 4 (Make 4 Patties)


1 Pound Crab Meat (About 1-1/2 pound crab before extraction)
1/4 Cup Italian Style Bread Crumbs
1 Teaspoon Lemon Pepper Salt Mix
1 Teaspoon Dried Parsley
1/2 Teaspoon Cayenne Pepper
1 Egg
1/2 Cup+ Butter (for frying)
Romaine Lettuce (for assembling)
1/4 Cup Flying Fish Eggs (for assembling, but it’s optional)

How to Make The Crab Cakes:

1.      Extract the crabmeat from shell. If you don’t like this part, you can buy pre-shelled crabmeat. Though, it will be more expensive.

2.      In a medium size bowl, combine: crabmeat, breadcrumbs, lemon salt pepper, cayenne pepper, parsley, dill, and egg. Use a wooden spoon and mix thoroughly — until all the ingredients are well combined.

3.      Divide the crab cake mixture into four servings, approx. 1/4 cup. Shape each serving into a round patty.

4.      Melt butter in a frying pan on medium-high heat. When the butter has melted and starts to bubble, add crab cake patties. Since the crabmeat is already pre-cooked, you only need to fry the patties for a few minutes per side or until golden brown. Make sure the heat doesn’t get too hot or else the butter will burn.

5.      When done, remove crab cake patties from heat and place on a paper towel for a minute to absorb any excess butter.

How to Make The Sauce:


3 Tablespoon Mayonnaise
1 Tablespoon Lemon Juice
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Honey
1/2 Teaspoon Dried Dill
1 Teaspoon Finely Chopped Garlic (1 clove)

1.      In a small bowl, whisk all the ingredients until smooth and creamy.

Assemble The Dish:

Place a crab cake patty on top of romaine lettuce. Drizzle a tablespoon honey dill sauce over crab cake and top with flying fish eggs. You can omit the flying fish eggs if you don’t like them.


6 Comments on “Guilty Pleasure…

  1. That crab cakes with the sauce definitely looks delectable.
    I like the way you have brought in colors to your crab cake shot with the leaves and fish eggs (btw..they look very interesting). You did awesome with the assembly (needless to say).

    This is a treat for the eyes!

    • Thank you for the comment Sasi. I love cooking with colors. The flying fish eggs are like the orange ones you would get at a sushi restaurant. I found these at an Asian grocery store and they come in several colors and flavors. The green is wasabi flavored.

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