How to Make Crab Cakes (with A Creamy Mustard-Chive Sauce)

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.

Whisk together 1 large egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley until smooth.

Add lump crab meat and gently fold together.

Incorporate crushed Saltines into the mixture and fold gently.

Refrigerate the mixture for 1 hour to allow the Saltines to absorb liquid.

Preheat a non-stick skillet over medium heat and drizzle in olive oil.

Fry a small amount of the crab mixture to check seasoning.

Form the crab cakes into mounds and refrigerate for 1 hour.

Preheat a large non-stick skillet over medium heat and add 1-2 tablespoons of olive oil.

Gently place the crab cakes in the skillet and cook for 3-4 minutes on each side until golden brown.

Transfer the cooked crab cakes to a parchment-lined baking sheet to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens