Fancy Crab Cakes - very easy to make!

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 still provides a seafood flavor.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture at a lower cost.

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: vinegar

Yellow mustard offers a milder flavor, and vinegar can add acidity.

Prep seasoned panko by running it through the food processor to make it finer.

In a food processor, combine 5 oz salmon, 2 egg whites, 1 teaspoon garlic, and fresh parsley to make a mousse.

Add 0.5 lb lump crab, salmon mousse, diced red bell pepper, salt, and black pepper to a bowl and fold gently to combine.

Chill the mixture in the refrigerator for at least 30 minutes.

Form the crab mixture into cakes and coat with seasoned panko.

Preheat the oven to 375°F.

Heat 2 tablespoons of olive oil in a pan until hot, then add the crab cakes and brown for a few minutes on each side.

Transfer the browned crab cakes to a parchment-lined baking sheet and bake in the oven for 10 minutes.

Prepare a sauce by mixing mayonnaise, sour cream, Creole mustard, sriracha, salt, and pepper.

Plate the crab cakes with the sauce and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens