CRAB CAKES NO MAYO RECIPES

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BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES



Best Crab Cake Recipe - How to Make Crab Cakes image

Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. Here's everything you need to know.

Provided by Lindsay Funston

Categories     low sugar    nut-free    30-minute meals    appetizers    dinner    seafood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 13

1/3 c.

mayonnaise

1

large egg, beaten

2 tbsp.

Dijon mustard

2 tsp.

Worcestershire sauce

1/2 tsp.

hot sauce

Kosher salt

Freshly ground black pepper

1 lb.

jumbo lump crabmeat, picked over for shells

3/4 c.

panko bread crumbs (or saltines)

2 tbsp.

Freshly Chopped Parsley

Canola oil, for frying

Lemon wedges, for serving

Tartar sauce, for serving

Steps:

  • In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.

BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS



Best Baked Crab Cakes (Minimal Filler!) | Healthy Delicious image

This Maryland crab cake recipe is baked in the oven instead of fried, so they come out perfect every time with less oil. My simple recipe uses minimal filler (and no mayo!) for the best texture and intense crab flavor. They're so easy to make, with just 5 steps. Serve these piping hot with lemon wedges and plenty of remoulade or tartar sauce!

Provided by Lauren Keating

Categories     Healthy Weeknight Dinner Recipes

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 6

2 eggs
2 Tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1 pound lump crab meat
9 Ritz crackers (crushed)

Steps:

  • Preheat your oven to 450°F.
  • In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat.
  • Refrigerate the crab mixture for 30 minutes to help it firm up.
  • Spray a baking sheet with nonstick spray. Using a ½ cup measuring cup, divide the crab mixture into 6 equal portions. Use damp hands to press each portion gently into a loose patty.
  • Bake for 15-18 minutes, or until the tops of the crab cakes are golden brown and slightly crisp

Nutrition Facts : ServingSize 1 g, Calories 113 kcal, CarbohydrateContent 4 g, ProteinContent 16 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 86 mg, SugarContent 1 g, TransFatContent 1 g, SodiumContent 769 mg, FiberContent 1 g, UnsaturatedFatContent 2 g

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