OPL Home Chef Sam Shane shares his family recipe for Crab Cakes with Capers and Cilantro.  These crab cakes are mouth-watering delicious and fit into the Planetary Diet that’s good for you and the planet.  Serve with a crisp salad and chilled white wine and you have a guest-worthy meal.

Servings: 4, makes 8 crab cakes


Crab Cakes:

  • 1 hard-boiled egg, finely chopped
  • 1/2 to 3/4 stick of butter
  • 1 tbs lemon juice
  • 1 tbs Worcestershire Sauce
  • 1 tbs Dijon Mustard
  • 1 lb crab meat
  • 1 cup (more or less) panko bread crumbs
  • 1 large egg, beaten to blend
  • Olive oil and butter


  • 1 cup of white wine
  • Juice and zest of 1 lemon
  • 2 tbs capers, rinsed
  • 3/4 stick of butter
  • Cilantro chopped
  • Salt and pepper
  • Cornstarch (you can use a little dissolved cornstarch to thicken)
Crab Meat
Crab Cake Ingredients
Crab Cake Instructions:

Step 1:  Mix hard-boiled egg and dijon mustard in a large bowl.

Step 2:  Add crab meat and toss to combine. 

Step 3:  Fold in just enough bread crumbs to bind the mixture. Season to taste.

Step 4:  Mix in the beaten egg.

Step 5:  Shape into 8 crab cakes.

Step 6:  Chill in the refrigerator for 30-60 minutes.

Step 7:  Heat oil and butter in a pan over medium heat.  Cook crab cakes until golden brown on both sides. Remove to a warm pan.

Sauce Instructions:

Step 1:  Deglaze the pan with white wine over medium-high heat and reduce it by half.

Step 2:  Add capers, lemon juice, and zest. 

Step 3:  Add butter one pat at a time until desired consistency.

Step 4:  Season with salt and pepper to taste.

Step 5:  Add chopped cilantro.

Sam Shane Image

Recipe compliments of Home Chef and OPL Community member Sam Shane


OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.