“Now, those are some sexy crab cakes!”

I have been missing New Zealand lately; the fresh seafood, the ocean, the warm weather, the people, everything! So to transport myself back there, I decided to make crab cakes for lunch today. Unlike in New Zealand, the crab came from a can, but that didn’t stop these crab cakes from rocking my pants off. These were seriously so, so good.

The outside was perfectly crisp and the inside was packed with buttery crab meat. When my house mate walked into the kitchen, she made a beeline for the crab cakes, stopped, stared, and yelled “D*AMN, those are some sexy crab cakes!” And she’s right. Albeit, she does call everything sexy, including her dog. To top ’em off, I made a light lemony aioli that contrasted perfectly with the savory cakes.

Buttery Spiced Crab Cakes

Recipe: Makes 3 crab cakes, serves 1

1 can crab meat (½ cup, drained)

1 organic egg

½ tbsp onion, diced

½ tsp dijon mustard

½ tbsp butter, melted

1/4 tsp garlic salt

1 heaping tbsp whole wheat panko bread crumbs

big pinch of paprika

pinch cayenne pepper

fresh ground pepper, to taste

1 tsp ApresVin garlic infused grape seed oil (to fry in)

Directions –  Drain the crab very well. Mix all of the ingredients, except the oil, in a bowl. Place a pan on the stove on medium heat and add the oil. Divide the crab mixture into three round patties and place in the pan. Let them cook until the bottom is medium brown, then flip. Make sure that there is some oil on the pan when you flip them. They are down when they are medium brown on both sides! Serve with lemon aioli.

Light Lemony Aioli

½ tbsp mayo

1 tbsp sour cream

½ tbsp greek yogurt

1 tsp lemon juice

garlic salt

pinch salt

Directions – Mix all together in a small dish.


Crab meat * extremely high in protein and low in fat and carbohydrates. The fat that crab does contain is largely omega 3 unsaturated, which helps prevent heart disease. Also contains high amounts of selenium which is anti-carcinogenic and chromium which helps regulate blood sugar.

Paprika * contains the antioxidants flavonoids, carotenoids, and capsicum, which aid in circulatory system health (thus preventing heart disease). Capsicum also raises the metabolism temporarily. Also used as a digestive aid.

Cayenne pepper * high in antioxidants and temporarily raises the metabolism!

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

Question: What are some of your favorite breakfasts and lunches? I need some inspiration over here!

30 thoughts on ““Now, those are some sexy crab cakes!”

      1. Haha yeah! I love that your recipes are smaller serving sizes. It’s convenient for me!

        I think I’ve commented before, but I definitely need to visit here more often. =D

  1. I am going to say something that will make you cry…..I’ve never had crab!!! *go hide in shame* But maybe today is the day! They sure do look amazing….

  2. If I had ever lived in a place with that much fresh seafood, I would have been severely opposed to leaving. That being said, it looks like you’re working with what you’ve got and doing it well! Those crab cakes look delicious!

  3. I might go study abroad in New Zealand one day…hee hee.
    But damn, those ARE sexy crab cakes! I really love crabmeat, but the canned ones I bought are horrible.

    Oh, and my fave breakfast is candy bars.haha!

    1. I know you do, I read that on your blog! I cant even imagine eating a candy bar for breakfast – it would be so strange! I think I would have a sugar high and then crash and fall asleep in class.

  4. Baked oatmeal! I spent over a year in nz and that was my favorite breakfast there. Can’t say it was the healthiest but with a few adjustments I’m sure it could be. I have yet to remake it but you should take a whack at it : )

      1. for most of my time I was working with a volunteer organization and for 3 months of the time I was an assistant chef at a campground/resort type place on a little island called Great Barrier Island which is a 4 hour ferry ride off of Auckland. It was AWESOME. I’m in love with New Zealand. Did you just travel there for vacation or what brought you there?

        1. Oh wow, that sounds amazing!! I would love to do that. I bet you learned so much about baking and cooking. I have been to NZ three times now with my mom and with my step family. I now have a step sister who lives there – on the South island. It is definitely my favorite country so far!

  5. Thank you for this! Groceries are expensive here and I’m saving up for travel trips, so canned seafood is my friend right now.

    Blah, canned crab is easier to work with for cakes than fresh anyway. Sexy recipe!

  6. these looks ahhmazinngg! Do you think I could make these with canned tuna instead? My mom is deathly allergic to shell fish ):
    maybe I can just make these really quick and gobble them up before she comes home so I can make them with crab:P

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