Chesapeake Bay crab cakes

A tropical kiwi salsa stars in this summer recipe.

Kiwis contain several types of antioxidants, which can help athletes’ muscles regenerate after hard workouts. While they're delicious on their own, Sonali Ruder, M.D. an ER doctor and chef based in New York City uses them to top this protein-rich seafood dish.

Serves 8


1 large egg
2 ½ tablespoons avocado oil mayonnaise (or other mayonnaise)
1 ½ teaspoons Dijon mustard
¾ teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon kosher salt
1 pound jumbo lump crabmeat
1 ounce breadcrumbs
1 tablespoon fresh flat-leaf parsley, chopped
2 teaspoons olive oil
2 teaspoons unsalted butter, melted
½ teaspoon paprika
Olive oil spray
Lemon wedges (for serving)


3 kiwis, chopped
⅓ cup chopped bell pepper
¼ cup chopped red onion
2 tablespoons finely chopped jalapeño pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime or lemon juice
Kosher salt
Black pepper



Preheat oven to 400 degrees.

Whisk the egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt together in a large bowl. Add the crab and gently mix to combine. Some of the pieces will break up but try to leave most of them whole. Add the breadcrumbs and parsley and gently mix to combine, being careful not to overmix it.
Form the mixture into 8 cakes, compacting them just enough to hold together. Place them on a baking sheet sprayed with olive oil or cooking spray. Mix the olive oil and butter together in a small bowl. Brush the tops of the crab cakes with the mixture and sprinkle with a little paprika.

Bake for 15 to 17 minutes until crab cakes are cooked through and golden brown. Arrange them on a serving platter and top with salsa. Serve extra salsa on the side along with lemon wedges.


While the crab cakes are baking, make the kiwi salsa by mixing all of the ingredients together in a bowl. Season with a pinch of salt and pepper.