Crab Cake Recipe & Events in California

One of the best parts of my job is getting to share my passion for food and my favorite recipes with friends old and new, which is why I love getting to participate in book signings and cooking demonstrations! Last week I brought Domestic Chíc to Bloomingdales at 59th street and Lexington and shared my delicious recipe for Crab Cakes. I had a great time meeting everyone and enjoying this dish together. If you couldn't make it, don't worry - I've included the recipe below!

This weekend, I am off to California to enjoy the sun! If you are in the Newport or LA area, come say hi at one of the dates below:

12/12: Bloomingdale's at Newport Beach
12/12: Barnes and Noble at Newport Beach
12/13: Bloomingdale's at Century City

Crab Cakes:


  • 1 pound crabmeat
  • 1 cup shrimp
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon garlic, minced
  • 1 cup Panko bread crumbs
  • 3 green onions, chopped
  • 1/2 cup chopped bell pepper (red, yellow)
  • 1 egg
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 lemon juiced
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon minced garlic
  • Dash cayenne pepper
  • Flour for dusting
  • 4 tablespoons balsamic glaze
  • Sea salt & freshly ground pepper to taste


In a large bowl mix together crabmeat, green onions, bell pepper, egg, mayonnaise. For the shrimp, heat 1/2 teaspoon extra virgin olive oil over medium heat and add 1 teaspoon minced garlic. Add shrimp and sauté tow to three minutes until cooked. Add shrimp to crabmeat mixture.

In a separate bowl whisk together Worcestershire sauce, lemon juice, Dijon mustard a dash of cayenne and 1 tablespoon minced garlic. Season with salt and pepper. Pour liquid into crabmeat mixture and thoroughly combine. Shape mixture into patties, and lightly dust with flour, then roll into Panko bread crumbs. These can be prepared earlier in the day and kept in the refrigerator. Heat canola oil in a large skillet over medium heat. Once oil is hot, place crab cakes in the oil and turn after four to five minutes or until golden brown. Warm balsamic glaze and drizzle over crab cakes. Serve warm.