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 long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.