HOW TO MAKE GORDON RAMSAY CRAB CAKES!

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.

Chop onion, green pepper, red pepper, green onions, and parsley into very small fine pieces.

Melt butter in a small skillet over medium heat.

Add 1/4 cup finely chopped peppers and 1/4 cup finely chopped onions to the skillet and sauté until translucent, seasoning with salt and pepper.

Remove sautéed vegetables from heat and let cool.

In a medium-sized bowl, combine 1/4 cup breadcrumbs and 1 tbsp breadcrumbs with the sautéed vegetables.

Add 1/4 cup green onions and 1 tbsp parsley to the mixture and mix until well combined.

Add 2 tablespoons of egg whites to the mixture.

Add 1 tablespoon mayonnaise, 2 1/2 teaspoons fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and 1 1/2 tablespoons Dijon mustard to the mixture and mix until well combined.

Add 1/2 teaspoon hot sauce (optional) to the mixture.

Season the mixture with 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon Old Bay seasoning, 1/4 teaspoon Creole seasoning, and 1/4 teaspoon pepper.

Fold in 1 can (16 ounces) of lump crabmeat until well combined.

Fill a circular cookie cutter with the crab cake mixture and gently press down to shape.

Remove the crab cake from the cookie cutter and place it on a baking sheet.

Refrigerate the crab cakes to firm up while preparing for coating.

Crack and beat eggs in a separate bowl.

Prepare a bowl with flour and another with panko breadcrumbs, seasoning the flour and breadcrumbs with pepper, Creole, garlic powder, onion powder, and Old Bay seasoning.

Take the crab cakes out of the fridge and lightly season with salt and pepper.

Coat each crab cake in flour, shaking off excess flour, then dip in the beaten eggs using a spatula to flip it over.

Cover the crab cake completely in panko breadcrumbs, shaking off excess breadcrumbs, and place it back on the baking sheet.

Repeat the coating process for all crab cakes, patting down the breadcrumbs and reshaping if necessary.

Heat oil in a pan over medium heat and add the crab cakes, cooking until golden brown on both sides.

Add 3 tablespoons of butter to the pan and baste the crab cakes with the melted butter as it froths.

Remove the crab cakes from the pan and place them on a plate lined with paper towels to drain excess oil and butter.

Transfer the crab cakes to a silicone baking sheet and place them in the oven at 425 degrees for about 5 minutes to crisp up.

Serve the crab cakes warm, optionally squeezing lemon on top and dipping in crab cake sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens