April 04, 2010

photos by justin kane
This Easter Justin and I decided to take it easy and spend the day at home.  That didn't stop me though from making Easter brunch of crab cakes with horse radish creme fraiche over wild rocket salad and spinach and triple cream brie soft scramble.  People keep telling me I need to include recipes with my food posts so I guess I'll give it a try.  Keep in mind that I eyeball my recipes so nothing is exact.

Crab cakes:
16 oz. crab meat
2 eggs
1 cup panko (I prefer these over regular bread crumbs)
4 tbsp. mayo
1 1/2 tbsp. dijon mustard
1 tsp. horseradish
1 tsp. Worcestershire 
2 tsp. Yuzu sauce
1/2 onion diced
1/4 red bell pepper
1/4 yellow bell pepper
1/4 orange bell pepper
Roughly chopped herbs (I change it up depending what's in the garden) you can use sage, oregano, thyme, basil, tarragon
Salt and pepper to taste

Horseradish creme fraiche:
2 tbsp. creme fraiche
1 tsp. horseradish
1 tsp. chopped chives

Dice onion and bell peppers. Combine all ingredients in a mixing bowl fold in panko last.  Form desired size crab cakes by hand.  Pan fry in extra virgin olive oil until each side is golden brown.  Serve over wild rocket with fresh lemon, top with horseradish creme fraiche.

There you have it!

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  1. Faye! I am so making these. Sheesh! This looks amazing! :D

  2. I'm so glad you included the recipe!

  3. Yay! Let me know how they turn out!

    ...I know Ceara finally a recipe!

  4. oh my god im so hungry... these sound deliciouso!


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