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Great Room Crab Cake Recipe

Chef Ian  Riddick shared his famous Great Room crab cake recipe with the world (or at least BC) on the Global BC Saturday Chef Segment, Saturday April 26... so, just in case you missed it we have put it down on "paper" for all of you to enjoy!


  • 1 lb crab meat
  • 1/4 cup mayonnaise
  • 1 small shallot, minced
  • 2 green onions thinly sliced
  • 2 tsp lemon juice
  • 1/2 tsp smoked paprika (sweet)
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tbsp dijon mustard
Gently fold the crab meat with all listed ingredients above. Portion the mixture into 12 small crab cakes. Working on a lightly floured cutting board will make shaping the crab cakes easier. Place in refrigerator for 30 minutes to allow the crab cakes to firm up before breading.


  • 3 large eggs
  • coarse salt
  • 1/3 cup all-purpose flour
  • 3 cups panko breadcrumbs
  • 1 cup vegetable oil
In a shallow dish, whisk eggs with 1 teaspoon salt. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.

Working with 2 to 3 crab cakes at a time, coat each crab cake with flour, then dip into egg mixture and lastly into the panko breadcrumbs. Heat a pan on the stove-top over medium heat with the vegetable oil and fry the crab cakes for 1 to 2 minutes per side until golden brown. Makes 12 small cakes.