Rustic Crab Cakes

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

Old Bay seasoning

🥗Healthier: Cajun seasoning

💰Cheaper: mixed herbs

Cajun seasoning offers similar flavor at a lower cost.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal can bind ingredients while being plant-based.

Start with 1/2 cup of mayonnaise in a bowl.

Add 2 tablespoons of fresh parsley, 1 teaspoon of lemon juice, and 1 teaspoon of lemon zest to the bowl.

Mix in 1 1/2 teaspoons of Worcestershire sauce and 1 tablespoon of Dijon mustard.

Add 1 egg, 1/4 teaspoon of salt, and cracked black pepper to taste, then whisk together.

In another bowl, combine 8 oz of crab meat and 1/2 cup of Panko breadcrumbs, mixing gently to avoid overworking the crab.

Form the mixture into about 6 crab cakes using a 1/2 cup scoop and chill for at least 20 minutes.

Heat 1 tablespoon of avocado oil in a nonstick skillet over medium heat.

Cook the crab cakes in batches, about 3 at a time, for 3 minutes on each side until golden brown.

For the aioli, whisk together 1 egg yolk, 1/4 teaspoon of salt, and 1 teaspoon of garlic in a bowl.

Gradually add in 1/2 cup of olive oil while whisking until emulsified.

Serve the crab cakes with the aioli and a side of asparagus.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens