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December 1, 2020 • Healthy Eating & Nutrition

Dr. Ann’s Perfect Crab Cakes

crab cakes and salad

Serves 5-6

After many rounds of testing, I finally perfected this delicious recipe…it’s one of my absolute favorites!


2 large omega 3 eggs

2 heaping tablespoons mayonnaise

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. Old Bay

A pinch of salt

1 stalk of celery, finely diced

2 Tbsp. parsley, chopped

1 large shallot, finely diced

Juice of half of fresh lemon

1 lb. lump crab meat

¾ cup ground brown rice crackers (I prefer Crunchmaster brand)

Corn meal or yellow grits for breading patties

High-heat canola or avocado oil for cooking cakes in skillet, about 2 tbsp.


Combine all ingredients except the crab and the cracker meal in a large mixing bowl. Whisk ingredients together. Add the lump crab meat then the cracker meal. Gently fold in and mix. ( You want to keep the crab meat lumpy as best you can, which is why it is important not to vigorously mix!) Once all ingredients are mixed, form into patties of size to your liking. For me, the recipe makes 6 medium to large size patties.

After the patties are formed, dredge each one in a bowl of corn meal or yellow grits. Then place into a heavy skillet covered with the oil and heated to medium high. Cook until browned( not burned!), about 8 minutes. Adjust heat as needed to allow cooking thru, but avoiding burning. Flip the patties carefully and brown the other side, a few minutes. Remove from skillet and serve immediately with ketchup or horseradish sauce.


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