Gourmet Crab Cakes

Serves12 appetizers
Prep Time15 min
cook Time 18 min
Time to Table33 min

A restaurant quality crab cake made with sweet and delicate chunks of premium Clover Leaf Chunk Crabmeat and red pepper, balanced by tart bursts of green apple.


2 cans (120 g each) CLOVER LEAF CHUNK CRABMEAT, drained
3/4 cup (175 mL) finely crushed soda crackers, divided
1/4 cup (50 mL) finely chopped green onions
1/4 cup (50 mL) mayonnaise or light mayonnaise
1/4 cup (50 mL) grated, peeled granny smith apple
1/4 cup (50 mL) finely chopped red pepper
1 tbsp (15 mL) finely chopped lemon zest
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) finely chopped chives
1 egg yolk
1/2 tsp (2 mL) cayenne
Caper Dip
2 tbsp (30 mL) mayonnaise or light mayonnaise
1/4 cup (50 mL) sour cream
2 tsp (10 mL) capers, finely chopped



  1. Preheat oven to 400°F (200°C) . In large bowl, combine Clover Leaf Chunk Crabmeat, 1/4 cup (50mL) of the crushed crackers, green onions, mayonnaise, apple, red pepper, lemon zest, lemon juice, chives, egg yolk and cayenne. Divide mixture into 12 portions and shape into small patties, about 2 inches (5 cm) in diameter; set aside.
  2. In shallow dish, place remaining crushed crackers. Coat all sides of patties in crumb mixture. Place on a lightly greased baking sheet. Bake for 8 minutes. Turn and cook 8-10 minutes longer or until crumbs are golden brown.
  3. Dip Instructions:
    In bowl, combine all ingredients and mix thoroughly. Place on serving tray with Crab Cakes for dipping. Garnish as desired.
    Try making mini crab cakes. Divide mixture into 24 portions and shape into small patties about 1 1/4 inches (3cm) in diameter. Bake as above.


per serving
% Daily
Fat4 g6%
Saturated Fat1 g
Trans Fat0 g
Saturated + Trans5%
Cholesterol40 mg
Sodium240 mg10%
Carbohydrate5 g2%
Fibre0 g
Sugar1 g
Protein4 g
Vitamin A2%
Vitamin C10%

Claims per serving

Low in Saturated Fat Trans Fat Free
Source of Vitamin C 

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