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Easy Crab Cake Recipe Without Mayonnaise

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Amazingly delicious and easy recipe of the Best Crab Cakes ever! You will keep on asking for
Amazingly delicious and easy recipe of the Best Crab Cakes ever! You will keep on asking for from www.pinterest.com
Crab cakes are a delicious and easy-to-make seafood dish that can be served as a main course or an appetizer. However, many traditional crab cake recipes call for mayonnaise, which can be a problem for those who are allergic to eggs or don't like the taste of mayo. That's why we've created this easy crab cake recipe without mayonnaise!

Description

This crab cake recipe is made with lump crab meat, breadcrumbs, and a variety of seasonings to give it a delicious flavor. Instead of mayonnaise, we use Greek yogurt to bind the ingredients together. This makes the crab cakes healthier and gives them a tangy taste.

Prep Time

The prep time for this recipe is about 20 minutes. This includes gathering all of your ingredients and mixing them together.

Cook Time

The cook time for this recipe is around 10 minutes per side. This may vary depending on the size of your crab cakes and the heat of your pan.

Ingredients

  • 1 pound lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup Greek yogurt
  • 1 egg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Frying pan
  • Spatula

Method

  1. In a large mixing bowl, combine the crab meat, breadcrumbs, Greek yogurt, egg, Dijon mustard, parsley, Worcestershire sauce, lemon juice, garlic powder, salt, and black pepper.
  2. Gently mix all of the ingredients together until well combined.
  3. Form the mixture into 8 equal-sized patties and set aside.
  4. Heat a frying pan over medium-high heat and add a tablespoon of oil.
  5. Carefully place the crab cakes into the pan and cook for about 10 minutes on each side, or until they are golden brown and crispy.
  6. Remove the crab cakes from the pan and place them on a paper towel to drain any excess oil.
  7. Serve the crab cakes hot with your favorite dipping sauce.

Notes

When making crab cakes, it's important to handle the mixture gently so that the crab meat doesn't break apart. You can also refrigerate the mixture for 30 minutes before forming it into patties to help it hold together better.

Nutrition Info

These crab cakes are a healthy and delicious option for seafood lovers. One serving (2 crab cakes) contains approximately:
  • Calories: 221
  • Protein: 27g
  • Carbohydrates: 12g
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 110mg
  • Sodium: 675mg
  • Potassium: 399mg
  • Fiber: 1g
  • Sugar: 1g

Recipes FAQ

What kind of crab meat should I use?

For this recipe, we recommend using lump crab meat. This will give your crab cakes a delicious flavor and a nice texture. You can usually find lump crab meat in the seafood section of your grocery store.

Can I freeze these crab cakes?

Yes, you can freeze these crab cakes for up to 3 months. To freeze them, place them on a baking sheet and freeze them until they are firm. Then, transfer them to a freezer-safe container or bag. When you're ready to eat them, simply thaw them in the refrigerator overnight and then cook them as directed.

Recipe Tips

  • When cooking the crab cakes, be sure to use a non-stick pan or add enough oil to prevent them from sticking.
  • Don't overmix the crab cake mixture, as this can make the crab meat tough.
  • Feel free to adjust the seasonings to your liking. You can add more garlic powder, Worcestershire sauce, or lemon juice if you prefer.
  • Serve the crab cakes with a squeeze of fresh lemon juice or your favorite dipping sauce.

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