Recipe Image

Servings:

Crab Cakes

Here's a great recipe that I whipped together with mom last weekend that solve the woes of the underwhelming crabby patty. These crab cakes are light, filled with veggies and herbs and tons of--you guessed it--sweet, juicy crab meat.

Total Time

45min

4.5

2 Ratings

Author: Messy Kitchen Happy Belly

Servings:

Ingredients

•

1/2 cup

Thinly Sliced Celery

•

1/2 cup

Thinly Sliced Scallions

•

Eggland's Best Classic Egg , beaten

•

1 lb

Wild-Caught Lump Crab

•

Lemon , juiced, zested

•

1 cup

Gluten-Free Bread

•

1/2 cup

Finely Chopped Fresh Parsley

•

1/3 cup

Mayonnaise

•

1 tsp

Worcestershire Sauce

•

1 tsp

Old Bay® Seasoning

•

1 tsp

Dijon Mustard

•

1/4 tsp

Salt

•

1/4 tsp

Ground White Pepper

•

as needed

Olive Oil

Cooking Instructions

Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.

In a large bowl, mix Celery (1/2 cup) , Scallions (1/2 cup) , Eggland's Best Classic Egg (1) , Lemon (1) , Gluten-Free Bread (1 cup) , Fresh Parsley (1/2 cup) , Mayonnaise (1/3 cup) , Worcestershire Sauce (1 tsp) , Old Bay® Seasoning (1 tsp) , Dijon Mustard (1 tsp) , Salt (1/4 tsp) , and Ground White Pepper (1/4 tsp) . Carefully add the crab last, taking care not to break up the lumps as you incorporate it.

Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.

Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.

Preheat a large pan with Olive Oil (as needed) . Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.

Serve immediately and enjoy!

Nutrition Per Serving

CALORIES

141

FAT

8.1 g

PROTEIN

12.3 g

CARBS

4.5 g