Crab Cakes Recipe | Chef David Adjey | Winners & HomeSense Canada

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.

Spread crab meat over a sheet pan or cutting board and remove any shells.

Gently press out moisture from the crab meat without mashing it.

Dice red and yellow bell peppers, poblano pepper, jalapeno pepper, celery, and red onion.

Combine the diced vegetables with the crab meat in a bowl.

Add prepared mayonnaise and a couple of eggs to the mixture.

Add about 3/4 cup of breadcrumbs to the mixture.

Mix everything together using your hands until it feels like a stiff batter.

If the mixture doesn't hold together, add more breadcrumbs as needed.

Form the mixture into about 2 oz balls and flatten them into pucks.

Use a spoon with holes (spider) to carefully drop the crab cakes into hot oil for frying.

Fry until golden brown, being careful not to overcook them as you're mainly cooking the egg.

Plate the crab cakes with raspberry chipotle sauce and chipotle mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens