Lusty Crab Cakes
Chipotle Salmon
Recipe and Photo credit: Augusta Anderson

Serves 4 as a main dish, or make small crab bites for a group.


  • 1 egg
  • 2 Tbsp. mayonnaise (we like Duke’s)
  • 2 Tbsp. Lusty Monk Mustard
  • 1 Tbsp. half and half
  • Dash Tabasco or your favorite hot sauce
  • 2 tsp. Old Bay Seasoning
  • 3/4 cup bread crumbs (you can also use crumbled-up saltine crackers)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb. crab meat, picked over for pieces of shell, (preferably fresh lump crab, but don’t worry about getting the jumbo lump). You can also use canned, but drain it first. The crab meat should be pretty dry before you mix it in.
  • Optional: 2 tsp minced fresh parsley or cilantro. Celery is also good.


Preheat oven to 350º. Spray a baking sheet with cooking spray, or coat with a light coat of olive oil.

Mix together in a bowl: egg, mayo, mustard, and half and half.

Mix breadcrumbs with Old Bay, salt, and pepper. Add the crab meat to the dry ingredients and mix, then add the egg/mayo/mustard mixture to the crab/breadcrumb mixture. Mix well.

Fashion the crab mix into 3-ounce patties. Alternatively, you can make them into small one-ounce bites. (Crab bites should be slightly flat so you can turn them over.)

Bake at 350º for 25 minutes, then flip all the crab cakes over and bake another 15 minutes. They should be nicely brown on both sides.

Serve with cocktail sauce or tartar sauce, or — trust us — mustard. Makes about 8 crab cakes or 24 crab bites.

Little crab