Traxx crab cakes

Time30 minutes
YieldsServes 5
Traxx crab cakes
(Gary Friedman / Los Angeles Times)
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Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they’re not too difficult to make.

Ruth Mayle


Dear Ruth: These light, crisp crab cakes are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick.


In a large bowl, beat the eggs, then add the jalapeno, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.


Form the mixture into 10 crab cakes. Heat a medium saute pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.


When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.

Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.