5 (26)

Appetizers, Fish and Shellfish, Healthy Eating

Traxx crab cakes

Traxx crab cakes
Gary Friedman / Los Angeles Times

Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. Ruth Mayle Northridge Dear Ruth: These light, crisp crab cakes are big ... Read more

Total time: 30 minutes | Serves 5
  • 2 eggs
  • 1 tablespoon seeded and minced jalapeno
  • 1/4 cup minced red onion
  • 1 1/2 cups minced sourdough bread (about 2 slices)
  • 2 tablespoons mayonnaise
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon minced cilantro
  • 2 teaspoons minced parsley
  • 1/2 teaspoon whole grain Dijon mustard
  • 1/2 cup panko bread crumbs
  • 1 pound jumbo lump crab meat, picked and cleaned
  • Butter and olive oil for frying

Step 1In a large bowl, beat the eggs, then add the jalapeno, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.

Step 2Form the mixture into 10 crab cakes. Heat a medium saute pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.

Step 3When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.

Note: Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.


Persian Rice Cooker Tahdig
Persian Rice Cooker Tahdig

Bartavelle's almond sour cherry cookies
Bartavelle's almond sour cherry cookies

Giuseppe's mussels in sambuca
Giuseppe's mussels in sambuca

Farro salad with mushrooms, dill and feta
Farro salad with mushrooms, dill and feta

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Deviled eggs with uni
Super wings
Braised escarole with colatura sauce
Herb jam with olives and lemon