How to Make Baltimore Crab Cakes, Part 2

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is milder and more affordable

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is a lower-cost alternative with similar texture

Turn on the burner to medium heat.

Add canola oil to the skillet, ensuring it has a high smoking point.

Place your hand over the skillet to feel for heat and check for ripples in the oil.

Carefully add the crab cakes to the pan, dropping them away from you to avoid splatter.

Cook three crab cakes in the pan without moving them to allow the coating to set and develop color.

After approximately four to five minutes, check the color of the crab cakes.

Carefully turn the crab cakes over using your finger or a spatula to avoid burning yourself.

Cook for another minute, then remove the crab cakes from the pan.

Blot the crab cakes on paper towels to remove excess grease.

Plate the crab cakes, arranging them as desired, and add a lemon wedge and micro greens for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens