Recipes from the road: 'Outstanding Crab Cakes' | Good Day on WTOL 11

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 easier to find.

Old Bay seasoning

🥗Healthier: homemade seafood seasoning

💰Cheaper: generic seafood seasoning

Homemade seasoning can be tailored to taste.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free and adds fiber.

Start with fresh crab meat, being gentle not to break it up too much.

Beat an egg in a bowl.

Add red pepper, yellow pepper, garlic, parsley, and cilantro to the crab meat.

Incorporate 2 tablespoons of mayonnaise, ensuring it's real mayonnaise, not a substitute.

Fold in the beaten egg gently to avoid breaking the crab meat further.

Chill the mixture in the refrigerator for 1 hour to allow the fats to congeal.

Form the mixture into large patties, about the size of a restaurant crab cake.

Dip the patties in cornstarch to help them hold together, reshaping as needed.

Dip the cornstarch-coated patties back into the egg wash.

Coat the patties in panko breadcrumbs for a crispy exterior.

Heat a skillet with a little olive oil and butter until hot.

Cook the crab cakes in the skillet until golden brown on both sides, about 4-5 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens