The Kenwood’s Crab Cake Recipe

Valentine’s Day is just around the corner and couples everywhere are looking for the perfect meal to celebrate. But you don’t need to go to an expensive restaurant to have a classy meal. In fact, our Culinary Institute of America-trained chef, Robert Giesman, recently shared a recipe for those looking to impress their sweetheart on Feb. 14.

The Kenwood’s Crab Cakes

Crab Cakes

The Kenwood’s Crab Cakes


  • 1 lb. jumbo crab meat
  • ¼ diced red pepper
  • ¼ diced green pepper
  • ¼ diced red onion
  • ¼ cup mayonnaise
  • 1 egg
  • 2 tbsp sour cream
  • Juice from half of a lemon
  • ½ cup panko bread crumbs
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp Old Bay seasoning
  • ½ tsp granulated garlic
  • 1 tsp dry mustard
  • 3 drops of Tabasco sauce
  • 3 drops of Worcestershire sauce


Preheat the oven to 300 degrees Fahrenheit, and mix all the ingredients other than the crab meat and bread crumbs in a large mixing bowl. Pour the mixture over the crab meat and mix gently, then fold in the bread crumbs for a lightly textured breading. Do not over mix. Form small to medium-sized handfuls of the mixture into thick patties. Lightly sauté the crab cakes on both sides until golden brown, then bake them for 15 to 18 minutes. Serve on a bed of mixed greens, and garnish with a lemon wedge. Variation: use a heart-shaped mold or your fingers to mold patties into heart shapes for a Valentine’s Day treat!


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