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At Home with Choctaw – Lump Crab Cakes

May 23, 2020

Lump Crab Cakes

Our own Executive Chef Mike has an easy Shrimp Ceviche recipe that you can make at home. Full recipe can be found below.


  • 2 lbs Crab Meat – Drained
  • 2 fl.oz Crab Aioli
  • 1 Pint – Panko Breadcrumb – Course
  • 6 fl.oz – Panko Breadcrumb – Finely Ground
  • 1 fl.oz – Oil


Preheat Oven to 350F

Place crab meat in a large mixing bowl. Add 1 fl.oz Aioli to crab. Gently toss to combine. Add 1 additional fl.oz as needed until crab is coated and tacky.

If you can form the crab mixture into a ball that barely holds together, you can move on to the next step. If the crab does not hold together, continue to add a small amount of Aioli until desired consistency is reached.

Form Crab Cake mixture into desired size.

In a separate bowl, combine both breadcrumbs. Place crab cake in breadcrumb and gently cost with Panko.

Tip: Crab Cakes can be formed and breaded ahead of time and held in a cooler for 48hrs. This will also help the crab cakes hold together better when searing.

To sear, place heavy bottom sauté pan over Med High heat. Add oil to coat bottom of pan. Place crab cakes in pan and give shake to ensure they do not stick.

Sear each side of crab cakes for 2min or until golden brown. Transfer crab cakes to oven and cook until hot inside (5-7min)

Crab Aioli

  • 1 Pint – Mayo
  • 3 TBSP – Scallions, Minced
  • 3 TBSP – Celery, Minced
  • 1 TBSP – Red Onion, Minced
  • 1 tsp – Garlic, Minced
  • 1tsp – Curry Powder
  • 2 tsp – Old Bay
  • 1 tsp – Paprika
  • 1 tsp – Sriracha
  • 1 tsp – Lemon Juice
  • 1 TBSP – Citrus Zest
  • Salt and Pepper


In small pan, sweat garlic, celery and onion over Med Low heat until soft. Allow to cool. Place all ingredients in a mixing bowl and stir to combine.

Tip: Reserve extra Aioli as sauce for crab cakes. Add additional lemon juice to slightly thin aioli that is being used as sauce.

Corn Pico de Gallo

  • 1 Pint – Corn Kernels
  • 2 TBSP – Red Onion – Sm Dice
  • 2 TBSP – Tomatoes – Sm Dice
  • 1 ea – Garlic Clove – Minced
  • 2 TBSP – Cilantro- Minced
  • 1 TBSP – Olive Oil
  • 1 TBSP – Lime Juice
  • Salt and Pepper


Combine all ingredients in a mixing bowl. Toss to combine. Season with Salt and Pepper.


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