My Caper Crab Cake Creation (My 4 C’s)



I can count on my fingers and toes how many times I have been asked to put a crab cake on one of my menus. I had them on my menu at the Five Fishermen for quite a long time, and after feeling blase about these bad boys, I decided to turn over a new leaf and create a new “cake”. My salt cod cakes were smashing and went very well with my salsa verde, but over and over again, I would get the request for crab cakes. “Crab cakes?!” I would yell, and tell the server that there was no way in hell that I was going to give in to the customers. I know, they are always right, but they needed to broaden their horizons! So, after a few weeks of hair pulling and nail biting, I relinquished my salt cod cakes, and those crabby concoctions made their way back onto my menu.

On a recent trip to Cape Breton, our host, Duper, was very excited to tell me that his father had some Snow Crab and was eagerly awaiting my arrival so I could whip up a batch of somethin’-somethin’. Oh no, my nemesis, the crab cake was suggested. Okay, I like Duper and his wife, Katrina, and I was smitten by his father, Billy, so I put my feelings aside and whipped them up a batch of my super-duper (get it, Duper) crab cakes. I called them my 4 C’s (My Caper Crab Cake Creation). Here is the recipe for my 4 C’s, and I only hope that you get crab as fresh and delicious as I got, courtesy of one Billy MacDonald and his brother Harold.

My 4 C ‘s

  • 1 lbs picked over crab meat; strained of any liquid
  • 1 lbs new potatoes; boiled
  • 1/4 cup extra virgin olive oil
  • 1 tbsp mayonnaise
  • 1 egg
  • 1/4 cup chopped parsley
  • zest of 3 lemons
  • salt and pepper

Boil the potatoes with their skins. Once cooked, roughly mash and let cool slightly. Add all the other ingredients and mix by hand. Taste for seasoning. Shape into cakes (I use a small ice cream scoop), and fry up in a pan with a little oil until golden brown.

Click to enlarge.

Click to enlarge.

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6 Responses to “My Caper Crab Cake Creation (My 4 C’s)”

  1. Duper Says:
    August 24th, 2009 at 9:45 am

    Those we’re pretty f’n good cakes. Glad we got some to Harold while they were still warm too.
    If you makes you feel any better, I’ll try the salt cod cakes anytime ;)

  2. Jean Laroche Says:
    August 24th, 2009 at 10:49 am

    OMG That looks so yummy. Thanks for sharing the recipe. I promise to try it out.

  3. Paula MacLellan Says:
    August 24th, 2009 at 6:53 pm

    Wow, Nice view behind the crabs!! Now, knowing that Billy MacDonald as I do, along with the illustrious Harold, all I can say is you ain’t seen nothing till you get the rest of them MacDonald brothers out on that deck and get them started telling “stories”, it is a sight to behold! And, seeing as that is my deck you are on, I hope to have some of that fine food next time we get to Cape Breton!! So glad you all had such fun!

    Paula MacLellan

  4. Leigh Power Sherry Says:
    August 27th, 2009 at 7:47 pm

    Your crab cakes look delicious! I notice in Nova Scotia, fish cakes & crab cakes are most often made with a potato base. In New York, crab cakes usually have a bread crumb base to hold them together. I am curious to know why the difference? Any ideas?

  5. Renee Says:
    August 29th, 2009 at 10:57 am

    I prefer to use potatoes; I find bread or bread crumbs makes them denser….try it out and let me know what you think!

  6. Renee Says:
    August 29th, 2009 at 10:59 am

    Thank you so much for letting us spend time in your amazing home! Great place to cook and create..hopefully I can cook for you sometime to thank you.

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