Crab Cake - Inside My Kitchen

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost, while canned tuna is a budget-friendly protein alternative.

Crack 1 whole egg into a bowl.

Add 1/4 cup mayonnaise to the bowl.

Whisk the egg and mayonnaise together until smooth with no lumps.

Add 1 teaspoon Old Bay seasoning, 1/2 tablespoon Worcestershire sauce, and 1 tablespoon Dijon mustard to the bowl.

Chop about 1/2 tablespoon of fresh thyme leaves and add to the mixture, removing any larger stems.

Add a pinch of parsley for flavor and color, then whisk everything together.

Carefully add 1 lb of crab meat to the mixture, ensuring no shells remain.

Gently toss the crab meat with the mixture to coat it without breaking apart the lumps.

Add a little bit of lemon juice and 1/4 cup panko breadcrumbs to the mixture and incorporate gently.

Refrigerate the mixture for about 20 minutes to allow the panko to soak up moisture.

Use a 2-inch ring mold to form 2 oz crab cakes, squeezing out excess moisture as you go.

Spray a clean sizzle dish or pie tin with oil spray to prevent sticking.

Place the crab cakes into the sizzle dish and ensure they hold together well.

Preheat the oven to 500°F without a fan and place the sizzle dish in the back of the oven.

Bake the crab cakes for about 8 minutes until browned around the edges and bubbling on top.

Remove the crab cakes from the oven when done, checking for caramelization.

Prepare a remoulade sauce with tartar sauce, a bit of cayenne, chopped peppers, and dill pickle instead of sweet relish.

Plate the remoulade sauce in the center of the plate and garnish with fresh orange segments.

Use a fish spatula to carefully flip the crab cakes for presentation, ensuring they stay intact.

Garnish the crab cakes with microgreens tossed in lemon juice, salt, pepper, and olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens