Crab Cake

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Crab Cake


·      1 pound lump crabmeat

·      ½ yellow pepper, chopped

·      ½ green pepper, chopped

·      Kernels from 1 ear of corn, charred

·      ½ tablespoon Worcestershire sauce

·      2 pinches barbecue spice

·      Salt and pepper to taste

·      1 lemon (zest and juice)

·      2 tablespoons light mayo

·      1 tablespoon jalapeno mustard

·      1 sleeve crumbled butter crackers

·      1 tablespoon chopped parsley

·      3 tablespoons olive oil

·      3 tablespoons nonfat Greek yogurt

·      1 cup barbecue sauce

·      ½ cup watercress

·      1 tablespoon corn sprouts


-      In a large bowl, combine crabmeat, peppers, corn, mayonnaise, mustard and 1 cup butter crackers.

-      Season with barbecue seasoning, lemon zest, salt and pepper and mix well

-      Add parsley and squeeze half a lemon over the mixture

-      Separate crab cake mixture into ⅓ cup portions

-      Form each crab cake and coat all sides with remaining butter cracker crumbles

-      Sauté crab cakes in olive oil over high heat, flipping once when first side is browned

-      In a small bowl, mix Greek yogurt and barbecue sauce

-      When serving, place crab cake on a base of barbecue yogurt sauce and garnish with watercress and corn sprouts





Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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