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Crab Cakes with Chamomile Lemon Sauce

David Millar TeaChef Level 2

A great summer recipe with a delicious dipping sauce!

1 h 40 m 2


  • 3/8 c. onion, chopped
  • 2 small mushrooms, sliced and halved
  • 2 tbsp. butter
  • 1 tsp. minced garlic
  • 3/8 c. diced green pepper
  • 1 egg
  • 2 tbsp. mayonnaise
  • 3 tsp. chamomile tea, brewed
  • 1/2 tsp. lemon juice
  • 1/2 tsp. paprika
  • 1 c. bread crumbs
  • 8 oz. crab meat
  • 1 c. chamomile tea, brewed
  • 2 tbsp. lemon juice
  • 2 tbsp. flour


Combine the diced onion, green pepper, garlic, and mushrooms with the butter in a pan and sautee. In a bowl, whisk the eggs and combine with the mayonnaise, 3 tbsp. chamomile tea, 1/2 tsp. lemon juice, and paprika. Stir in the bread crumbs and the crab meat and form them into patties. If the patties don't stick, add more chamomile tea. Cool the patties in the fridge for 1 hour. Combine the remaining cup of chamomile tea with 2 tbsp. of lemon juice and 2 tbsp. flour and simmer to make the sauce. When the patties are ready, fry them in butter or olive oil on medium-low for 5 min., then flip and fry 4-5 more min. Serve with the sauce on the side with macaroni and cheese or French fries.

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