How to Make Crab Cakes with Anne Burrell | Worst Cooks in America | Food Network

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.

Grill corn until charred on all sides without oil or salt.

Slice red onion into decent-sized pieces and char them.

Roast red pepper until black on all sides.

Pulse saltines in a food processor until uniform crumbs are formed.

Pick through jumbo lump crab meat to remove any shell pieces without breaking it up.

Place crab meat in a bowl and set aside.

Remove charred skin from the roasted red pepper and rinse to remove excess char.

Cut corn off the cob and add to the bowl with crab meat.

Dice roasted red pepper and add to the bowl.

Chop charred red onion and add to the bowl.

Mix mayonnaise, Worcestershire sauce, seafood seasoning, Creole mustard, one egg, and lemon zest in a separate bowl.

Gently combine the crab mixture with the mayonnaise mixture and saltine crumbs without breaking up the crab meat.

Form the mixture into large crab cakes.

Heat oil in a skillet until it shimmers, indicating it's hot enough.

Cook crab cakes in the skillet until browned on all sides, turning gently with a fish spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens