Easy Snow Crab Cakes Recipe I The Good Stuff with Mary Berg

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.

Start with a bowl and add mayonnaise.

Chop and add green onion and garlic to the bowl.

Crush and add saltines to the mixture as a binding agent.

Add 1.5 cups of imitation crab meat and crush it up in the mixture.

Crack an egg into a separate bowl and mix it.

Take a quarter of the crab mixture, form it into a ball, and then flatten it into a patty shape.

Dip the patty into the egg mixture and then coat it with panko for extra crunch.

Place the patties in the fridge to chill for about 30 minutes.

Heat canola oil in a pan to about 350°F, using a thermometer for accuracy.

Once the oil is hot and sizzling, add the crab cakes to the pan.

Fry the crab cakes for about 3 to 5 minutes, flipping them a few times for even browning.

Prepare a sauce by whisking together milk, chopped capers, lemon zest, and lemon juice in a bowl.

Serve the crab cakes on a plate with little gem lettuce, baby romaine, radicchio, and avocado.

Dress the salad with the sauce and add a little salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens