Crab Cakes

Hello everyone, Jess here with some ideas for those delicious chives!  The ones i haven’t used yet have been sitting in a glass of water on the table, and as long as I change the water, they’ll stay happy.  See?  The buds are starting to blossom right in the glass!  

As much as I enjoy the beauty of these herbs, the taste is even better!  Here’s one way to enjoy your chives.

I picked up some Jonah crab meat from the Jordan Brothers seafood truck at the farm stand. It is quality stuff.

Next, I mixed together some wet ingredients, including an egg, some mayo, and a substitute for Old Bay Seasoning (I make crab cakes so infrequently that I’ve found it’s not worth my having a full container of it around.  Not to mention I kind of like the home made version a little better.  I gave this a good whisk after snapping the above photo.

Onto the crab I added some panko, chives, and celery leaves (from the chest freezer/Winter CSA).  I mixed the wet and dry ingredients together and formed some little cakes to pop in the fridge for a spell (to firm them up).

A hot pan with canola oil and a sizzle on each side for a few minutes is all it takes.

Here’s the final product!  I ate two and my hubby devoured two and went back for the last one.  

Chivey Crab cakes


  • 1 egg
  • 1 teaspoon dijon mustard
  • 1 heaping tablespoon mayonnaise 
  • 1 heaping tablespoon finely snipped chive stems  (or to taste)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (or Jess’ spice mix, see below)
  • 1/4 cup panko
  • roughly 3 tablespoons of celery with a fine dice (2 parts stalks and 1 tablespoon leaves if using local celery.  I advise to skip the leaves if using supermarket celery, 2 tablespoons is fine)
  • Canola, coconut or other oil with a high smoke point.  

Old Bay Seasoning Substitute (if using- this makes a bit extra for later recipes)

  • 2 teaspoons Kosher salt
  • 1 teaspoon celery seed
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1 pinch of ground dry mustard
  • 1 pinch of nutmeg
  • 1 pinch cinnamon
  • 1 pinch allspice
  • 1 pinch ground ginger


Whisk the mayo, egg, Worcestershire sauce, dijon mustard and spices together in a bowl.

Fold the crab meat, chives, panko and celery in a larger fixing bowl.  

Fold the wet and dry ingredients together before forming patties (I did about the size of the palm of my hand and made 5 small ones, but you can certainly make 2 or 3 larger ones).  Place formed patties onto a plate and refrigerate until they are firm, about 30 minutes.

Heat your fry pan over medium heat and add the oil .  Once the oil is hot, add your crab cakes and cook to the desired golden brown, about 3-6 minutes per side.

Enjoy with your favorite veggies, or serve with butter lettuce to “wrap” them.  




About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries 'N Arts Festival.