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  • Posted January 31, 2013 by
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    Small Crab Cakes Recipe


    A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then saut?ed, baked, or grilled and then served. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore.


    Crab cakes are popular along the coast of the Mid-Atlantic States, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. Crab cakes vary in size from no bigger than a small cookie to as large as a hamburger. They are sometimes served with a sauce, such as a remoulade, tartar sauce, mustard, or ketchup. Get more gourmet Michelin recipes here.




    1.8 oz. crab meat
    1 cup jelly made of beef fond (see recipe below)
    diced vegetables (carrots, leek, celery, and zucchini)
    string beans
    dried vegetables
    tomato sauce
    1 teaspoon liquid sour cream
    1 teaspoon olives
    2 teaspoons verjuice (juice made from unripe grapes)


    Prepare a jelly with beef fond and verjuice. Season. Add the diced vegetables and pistachios.


    Place the meat from the crab in circles on a metal dish. Cover with jelly and refrigerate. Place the tomato sauce with the olives and string beans on the dish. Garnish the crab with some sour cream and dried vegetables.

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