THE BEST CRAB CAKES | Protein-Packed + Easy Dinner Idea!

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 and calories

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar texture at a lower cost

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: vinegar

Yellow mustard is less spicy and more affordable

Make the tartar sauce by combining 1 cup of mayonnaise and 1/2 cup of pickle relish in a bowl.

Add 2 tablespoons of finely diced shallot to the tartar sauce mixture.

Stir in 1 tablespoon of fresh lemon juice and season with kosher salt and ground black pepper to taste.

Mix until combined and refrigerate until ready to serve.

In a mixing bowl, add 2 large eggs, 2 tablespoons of mayonnaise, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of fresh lemon juice, 1 teaspoon of Old Bay Seasoning, and 1/4 teaspoon of kosher salt.

Whisk the mixture together for 1-2 minutes until emulsified.

Add 1 pound of lump crab meat to the bowl, along with 1/2 cup of almond flour, 1/4 cup of finely diced shallot, and 1/4 cup of freshly chopped parsley.

Gently mix everything together until the crab is well coated with the mixture.

Heat a couple tablespoons of olive oil in a pan over medium heat.

Form about a 1/4 cup of the crab mixture into a patty and place it in the pan.

Cook the crab cakes for about 2-3 minutes on each side until golden brown, being gentle when flipping them.

Repeat the process with the remaining crab mixture until all cakes are cooked.

Optionally, for baking, place crab cakes on a parchment-lined baking tray and bake in a 400°F oven for 10-15 minutes, flipping halfway through.

Serve the crab cakes with a generous amount of tartar sauce and garnish with fresh parsley and lemon slices if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens