Quarantine Cooking: Lump Crab Cake Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: vinegar

Yellow mustard provides tang at a lower cost

Old Bay seasoning

🥗Healthier: homemade spice blend

💰Cheaper: mixed spices

Homemade blend can be cheaper and tailored to taste

lump crab meat

🥗Healthier: imitation crab

💰Cheaper: canned crab meat

Imitation crab offers a lower-cost alternative with similar texture

Start by mixing all wet ingredients together in a bowl: 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, a dash of Worcestershire sauce, and 2 egg yolks.

Add a dash of cayenne pepper to taste, 2 teaspoons of Old Bay seasoning, a sprinkle of black pepper, and a small amount of salt to the wet mixture.

Incorporate diced green onions and red bell pepper into the mixture, ensuring they are finely chopped.

Gently fold in 2 pounds of lump crab meat, being careful not to break up the lumps too much.

Form the mixture into 10 crab cakes, each about 3 inches wide and 1/2 inch thick, using your hands.

Coat each crab cake with 3/4 cup of fresh breadcrumbs, ensuring they are well covered.

Heat oil in a skillet over medium-high heat and carefully place the crab cakes in the pan.

Cook the crab cakes until golden brown, flipping them only once during cooking to maintain their shape.

Serve the crab cakes warm, optionally with a squeeze of lemon juice or your choice of sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens