Have you ever been out to eat and ordered a costly crab cake, only to end up with too much filler? There’s no need to be crabby with these cakes. This recipe strikes the perfect balance of the crabmeat’s sweet and mild flavor that is sparked by the blend of tang and heat from Dijon, Old Bay and a kick of jalapeño
You Can Crabcake, It’s Not Too Bad
While I’m a fan of 5 ingredient and 5 minute meals, sometimes you just can’t leave something out. Don’t let the ingredients list get you down. These items are probably in your pantry or at your local store. Wether you’re hosting a cocktail party or looking to jazz up a week night dinner, this no-fuss spin on classic crab cakes will bring a taste of gourmet to your table at a fraction of the cost. They’re great to make ahead and freeze for later and will stay good frozen for up to 4-6 months.
- 1 cup panko (Japanese breadcrumbs), divided
- 1 pound of crab claw meat
- 1 tablespoon minced fresh flat-leaf parsley
- 2 scallions, thinly sliced, green and white parts
- 1 medium red bell pepper, finely diced
- ½ to 1 jalapeno pepper, finely diced and seeded
- 1 clove of garlic, minced
- ½ teaspoon Old Bay seasoning
- 2 teaspoons Dijon mustard
- 3 tablespoons canola mayonnaise
- 1 teaspoon lemon juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground red pepper
- 1 large egg, lightly beaten
- ⅓ cup nonfat, plain Greek-style thickened yogurt
- 1 lemon, quartered, reserve for serving
- Preheat the oven to 425 degrees. Line baking sheet with parchment paper or spray with cooking spray.
- In a large mixing bowl combine all the ingredients, reserving ½ cup Panko. Mix gently just until combined, avoid over shredding the crab. Place remaining ½ cup panko in a shallow dish. Using wet hands, shape crab mixture into 6 equal balls. Coat balls in panko. Spray the tops of the crab cakes with canola oil cooking spray to coat lightly.
- Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. Serve with lemon wedges and cilantro leaves to garnish.
Hear it From You
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