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The Crab Trap

Ernie Hall AKA Just The Cook
The Crab Trap is the perfect Valentines Day meal as Crab meat is naturally sweet and a little known aphrodisiac! The meal itself is lite but layered in flavors. The Bolillo roll traps all of the flavors into one bite as you enjoy the sweet with the slight heat of the Mango Salsa, the beautifully sweet Crab and the finishing flavor of the Blue Agave in the Cilantro Slaw.
Course Main Course
Cuisine American


  • Crab Ingredients:

2 Eggs, lightly whisked

    2 Tbls Mustard

      5 Tbls Mayo*

        4 Tsp Worcestershire

          2 Tbls Cilantro, chopped

            2 Tsp Paprika

              1/8 Tsp Cayenne

                1/8 Tsp Salt

                  1/8 Tsp Tellecherry Pepper

                    10 Ritz Crackers, crushed

                      1 Lb Lump Crab Meat, pick through for shells

                        Package of Bolillo Rolls**


                          Combine the first eight ingredients together in a glass bowl, stir thoroughly.

                            Using a fork, add the crushed Ritz crackers and stir to combine.

                              Add 1 lb of lump Crab meat, use your hand or a rubber spatula to carefully

                                mix the Crab into the mixture. Try not to over blend so that the Crab will not fall apart.

                                  Cover and Refrigerate for up to two days.

                                    *You can substitute plain Yogurt for mayonnaise.

                                      ** Bolillo Rolls are a savory Mexican roll, If you substitute try using a soft buttery roll.

                                        Preheat your over to 375 degrees. Using an Ice cream scooper, scoop out the desired

                                          amount of Crab cakes. Shape and place the Crab onto a cookie sheet, place the cookie

                                            sheet into the pre-heated oven for 13 minutes.

                                              To plate, slice the Bolillo roll open but not completely in half. Spoon the Cilantro slaw onto the bottom of the bun. Place the cooked Crab on top of the slaw and then top the Crab with Mango Salsa, Mangia!


                                                Cilantro Slaw
                                                8oz Shredded Slaw
                                                1 Tbls Mayo*
                                                2 Tbls Cilantro, chopped
                                                2 Tbls Blue Agave, drizzled onto mixture
                                                Salt and Pepper as desired.
                                                Mix the Cilantro Slaw ingredients together and toss.
                                                Refrigerate until needed.
                                                Mango Salsa
                                                6 Tbls Mango, Cubed
                                                3 Tbls Roasted Red Pepper, Cubed
                                                2 Tbls Cilantro, Chopped
                                                1/2 Tsp Sriracha
                                                2 Tbls Mae Ploy Sweet Thai Chili Sauce
                                                Mix the Mango Salsa ingredients together and toss.
                                                Refrigerate until needed.
                                                Keyword Crab Cakes, Crab trap, Food Nwtwork, Just The Cook, Twitch.tv