Crab Cakes
For a few years after college, I lived in Washington, D.C., which happens to be a fantastic place for enjoying blue crabs. During my time there, I had the pleasure of eating many, many crab cakes. These crab cakes bring a taste of Maryland to your dinner plate.
15 minutes
25 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 109 |
| Fat: | 2 g |
| Carbohydrates: | 0 g |
| Protein: | 20 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 1 1 Egg, whisked
- 1 1 1 Shallot, minced
- 2 Tbsp 2 Tbsp 2 Tbsp Mayonnaise (click for recipe)
- 1 Tbsp 1 Tbsp 1 Tbsp Parsley, Flat Leaf, chopped
- 16 oz 16 oz 16 oz Lump Crab Meat
- 1 Tbsp 1 Tbsp 1 Tbsp Seafood Mustard Sauce
- 1 Tbsp 1 Tbsp 1 Tbsp
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to bake at 350°F.
- In a large mixing bowl, combine crab meat, egg, mayo, shallot, parsley, and Old Bay seasoning.
- Form crab mixture into cakes, about the size of the palm of your hand.
- Place cakes on a parchment-lined baking sheet.
- Sprinkle tops of cakes with additional Old Bay seasoning.
- Bake for 25 minutes.
- Top crab cakes with the mustard sauce and serve.
- Garnish with parsley, fresh chives, or a lemon wedge.
Add a Note
My Notes:
About This Recipe
Coconut Free Dairy Free GAPS Nut Free Pescetarian Seafood Specific Carbohydrate Diet Sugar Free Whole30Never Miss a Bite
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I made these for my finicky sister in law today. For my taste I added more lemon juice and old bay, and used the chipotle mayonnaise to make my seafood sauce. They were a hit! It’s lovely accenting the lump crab without tons of fillers.
These are a regular in my house. They are so quick and simple I’ve made them for a weeknight dinner, but so delicious they are great for preparing for a Saturday night dinner with friends! Even my non-eating Paleo hubby requests these. I made them last week and stuffed the mixture in chicken – it was fabulous!
I have never been a fan of crab cakes but I have made these on several occasions and just love them. Even my wife who is not a crab fan of any kind likes them and eats them. That is what has been best about changing to a paleo lifestyle is the fact it creates opportunities to try new things in new ways.
We made them in cupcake tins as suggested by a previous post, since they didn’t hold together making them into patties. They came out well. I would suggest oiling the cupcake pan with coconut oil so they come out easy.
These are a staple at our house. They are super easy to make and are great on a salad for lunch the next day. I don’t have any issues making them into a patty. I just smoosh them down on the pan, they stay together and come out perfectly.