How to Make CRAB CAKES | The BEST Crab Cakes Recipe (and Easiest)

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.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over high heat.

Add celery, bell pepper, onions, and minced garlic to the skillet and sauté until wilted.

Season the mixture with 1 teaspoon of Tony Chachere's seasoning and mix well.

In a bowl, combine 1 cup of breadcrumbs with the sautéed mixture.

Add approximately 1/2 cup of mayonnaise and a little Zatarain's Creole mustard to the bowl and mix until moist.

Pour in 1/2 container of crab meat and mix thoroughly.

Form the mixture into patties, about the size of hamburger patties, and place them on a platter.

Chill the patties in the refrigerator for about 30 minutes to firm up.

Prepare an egg wash with 1 egg and a splash of milk.

Dip each crab cake into the egg wash, then coat with additional breadcrumbs.

Heat oil in a deep skillet over medium heat (setting 6 on the stove).

Fry the crab cakes for about 3 minutes on each side until golden brown.

Drain the cooked crab cakes on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens