Serves 4-6
Prep time 1 hour
Cook time 15 minutes
Total time 1 hour, 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Main Dish, Salad, Starter
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter
By author EVOO Marketplace


Crab Cakes

  • 1 Large Egg
  • 1/2 cup Mayonnaise
  • 1/4 cup Panko Breadcrumbs
  • 3 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1lb Lump Crab Meat
  • 1 teaspoon Jalapeno (Finely Chopped)
  • All-Purpose Flour (For Dusting)
  • 1 cup Ultra-Premium Extra Virgin Olive Oil (Robust) (EVOO Marketplace)


  • 2 Large Egg Yolks
  • 1 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Peach White Balsamic (EVOO Marketplace)
  • dash Sea Salt
  • dash Black Pepper


Crab Cakes
Step 1
In a large bowl, thoroughly mix egg, seafood seasoning, mayonnaise, breadcrumbs, Jalapeno, and Chipotle Infused Olive Oil.
Step 2
Add the lumb crab and fold by hand, being careful not to break up the lumps of meat. Refrigerate 30 minutes to 1 hour.
Step 3
Portion the crab mixture into 2-ounce cakes and lightly dust with flour. Heat 1 cup Ultra-Premium EVOO over medium-high heat. Note: A sign when the EVOO is ready is when it starts to pull to the sides of fry-pan and appear to thin out. It may also appear that the oil is about to bubble from underneath. Do not burn the oil! Immediately add the crab cakes and sauté until golden brown, 2 to 3 minutes per side.
Step 4
In a medium bowl, whisk eggs while gradually adding Chipotle Infused Olive Oil. Add Peach White Balsamic and continue whisking until mixture is light and creamy. Season with salt and pepper and refrigerate for 30 minutes.
Step 5
Serve drizzled over finished lump crab cakes


Serve with roasted vegetables, mixed greens, steamed red potatoes, or Basmati rice.

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

Chipotle Infused Olive Oil

Peach White Balsamic

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