Delicious Brampton Crab Cake Recipe

Brampton Crab Cakes

In the spirit of summer we’re sharing our favorite homemade crab cake recipe. They’re gluten-free and make the perfect appetizer!

Serves 4


1 pound Maryland jumbo lump crab meat. The biggest you can find.

2 large scallops

3 Tbsp. mayonnaise

1 tsp. Dijon mustard

finely grated zest of half a lemon

2 Tbsp. finely chopped Italian parsley

Fine sea salt and freshly ground black pepper

1 Tbsp. olive oil

1 Tbsp. melted butter


  1. Gently remove all shell pieces from the crab meat.
  2. In a blender, blend the scallops with the mayonnaise, mustard and lemon zest.
  3. Fold parsley into mayo/scallop mixture. Salt and pepper to taste.
  4. With a spoon, very gently mix the scallop mixture with the crab meat.
  5. Divide the mixture by 4 and form the mixture into individual cakes. Place the crab cakes on a plate in the refrigerator for about an hour.
  6. Heat olive oil and butter in a large sauté pan. Add the four crab cakes. Over medium heat gently brown crab cakes until golden, approx. 5-7 min.
  7. With a wide spatula carefully flip crab cakes once and continue browning until second side is golden. These crab cakes are delicate and can easily fall apart. Handling them carefully is a must.
  8. Garnish with a wedge of lemon and a sprig of parsley.


Dine in Style! 

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Check out Dining Under the Stars with Chef Kurt Peter starting May 2!


Gourmet Diner Club with chef Jordan Lloyd starting May 23!

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