Delicious Crab Cakes

We think this dinner option is pretty Crabtivating! This dish is paired with baked, cheesy grits, and shaved zucchini with basil. The perfect combination of savory goodness and freshness!

Follow along online or get your free printable PDF recipe here!

Guests to Prepare:

  • Crab Cakes

  • Baked Cheese Grits

Cookhouse to Prepare:

We want to give you a head-start on your meals, so we’ve prepared the following items for you. But we’d love for you to make them yourself in the future, so we’ve included the recipe for you to keep. Enjoy!

  • Shaved Zucchini Seasoning

Shaved Zucchini (Cookhouse to make seasoning mixture: Coriander, Salt, Pepper, Gochugaru)

What You Will Need:

  • 2 medium zucchini

  • 3 Tablespoons Olive Oil

  • 1 lemon, juiced

  • ¼ teaspoon ground coriander

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon Gochugaru

  • 8 leaves fresh Basil, torn into pieces

Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


1. Trim the tips off each side of the zucchini. Using a mandolin or vegetable peeler, shave the zucchini into very thin strips from one end to the other, creating long thin strips. If you have some pieces you cant shave, you can chop them up very small and add them with the sautéed veggies in the Crab Cake recipe.

2. Toss the shaved zucchini with all other ingredients, and let rest in the refrigerator for 5-10 minutes before serving. Adjust seasoning if needed.

Check out wine selections from our friends over at High Street Wine!

Baked Cheese Grits

4 Servings

What You Will Need:

  • 1 cups Stoneground Grits

  • 4 cups Chicken Stock

  • 1 Tablespoon Cookhouse Seasoning Mix

  • 1 Tablespoon Kosher Salt

  • 3/4 cup Parmesan cheese

  • 1 egg

Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


1. Preheat oven to 425 and place rack in center of oven.

2. In a large saucepan, bring chicken stock to a boil over high heat. Slowly add the grits to the liquid, stirring constantly with a wooden spoon. Stir in the salt and seasoning mix, and return the mixture to a boil.

3. Reduce heat to low simmer, cover pot, and allow to cook very slowly for 20-30 minutes, stirring and scraping the bottom of the pan frequently.

4. In a small mixing bowl, mix the Parmesan cheese with the egg until combined. Add this mixture to the grits and stir until well combined.

5. Transfer to a 9 inch baking dish, or 4 individual ramekins, and bake in oven for 10 minutes. Remove from oven and let rest 5 minutes before serving.

Check out our rotating Supper menus + wine pairings at Cookhouse!

Crab Cakes

4 Servings

What You Will Need:

  • 4 Tablespoons Vegetable Oil

  • 1/2 medium yellow onion, small dice

  • ¼ cup roasted red bell pepper, small dice

  • 1/2 medium green bell pepper, small dice

  • 5 oz lump crabmeat, picked over

  • 4 oz baby shrimp, chopped fine

  • 1/4 cup mayonnaise

  • 2 Tablespoons Creole Mustard

  • 1/4 cup Panko breadcrumbs

  • 3 scallions, sliced thin

  • juice of 1/4 lemon

  • 1/4 teaspoon Crystal hot sauce

  • 1/4 teaspoon Cookhouse Seasoning Mix

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 Eggs

Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


1. Heat oil over medium heat in a medium skillet. Add onion and bell peppers, and cook several minutes, until soft. Remove from heat and transfer to a large mixing bowl.

2. Add crab meat, shrimp, mayonnaise, mustard, panko, scallions, lemon juice, hot sauce, and Creole seasoning, being careful not to break up crab meat lumps.

3. Fill a small round cookie cutter with mixture and form into cakes. Place on a baking sheet. Chill cakes, uncovered, 1 hour to help set.

4. Combine flour, salt, and pepper on a plate and lightly dust cakes in flour.

5. In a large skillet 3 Tablespoons Oil. Add half of cakes and cook over moderate heat until golden brown, about 1 1/2 minutes each side. Cook the remaining cakes in the same manner. Serve cakes with grits.

Voilà! Tag #cookhouseathome to show off your skills!

Use or freeze items within 5 days.

Check out weekend Brunch To-Go from our sister restaurant, NOLABrunch and Beignets!

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720 E Mistletoe San Antonio, TX |  |  Tel. 210-320-8211

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