How to make Crab Cakes | Best Crab Cake Recipe | Easy Recipe

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 1 beaten egg in a bowl.

Add 2 tablespoons of mayonnaise to the egg.

Mix in 1 tablespoon of Dijon mustard.

Add 1/2 teaspoon of Old Bay seasoning and whisk together.

Incorporate 1 tablespoon of Worcestershire sauce into the mixture.

Add 8 oz of jumbo lump crab meat to the bowl (rinse and pat dry if necessary).

Stir in 1/2 cup of panko breadcrumbs and 1 tablespoon of fresh parsley.

Add zest of 1 lemon, salt, garlic powder, and black pepper to taste.

Gently fold the mixture together to keep the crab meat intact.

Cover the mixture and refrigerate for about 45 minutes to firm up.

Use a burger press to form the mixture into patties, applying pressure and twisting to release them.

Heat a pan over medium heat and add 3 tablespoons of olive oil and 1 tablespoon of unsalted butter.

Cook the crab cakes for about 4-5 minutes on one side until golden brown.

Carefully flip the crab cakes using two spatulas to avoid breaking them.

Cook for another 4-5 minutes on the other side until golden brown.

Plate the crab cakes and garnish with lemon and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens