Crab Cakes Recipe

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.

Prepare the remoulade sauce by mixing mayonnaise, ketchup, mustard, and Old Bay seasoning together. Add a little vinegar and chopped pickles. Refrigerate until chilled.

For the crab cakes, use lump crab meat and crush Saltine crackers into crumbs, leaving some larger pieces for texture.

Combine the crab meat, crushed Saltine crackers, Old Bay seasoning, and just enough mayonnaise to moisten the mixture without making it too wet.

Shape the mixture into crab cakes and refrigerate for about an hour to solidify.

Bread the chilled crab cakes in the remaining cracker crumbs.

Heat vegetable oil in a deep pot until fairly hot but not smoking.

Carefully add the crab cakes to the hot oil, frying until they are crispy and golden brown. Adjust the heat if the oil isn't bubbling.

Serve the crab cakes with the chilled remoulade sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens