I love crab cakes, but I don’t love greasy, hard crab cakes that leave you like the Clara Peller of the sea, “where’s the crab?!”. 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.
- 1/2 cup of celery thinly sliced
- 1/2 cup of green onions thinly sliced
- 1 egg, beaten
- 1 pound of wild-caught lump crab
- Zest and juice of one lemon
- 1 cup gluten-free breadcrumbs (I like Ian’s brand)
- 1/2 cup of finely chopped parsley
- 5 tablespoons mayo (we used a vegan mayo-very light and did not overpower the other ingredients)
- 1 teaspoon Worcestershire
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon mustard
- 1/4 teaspoon each salt and white pepper
- Drain crab and pick out any fin or shell pieces
- Mix all ingredients in a large mixing bowl. Add the crab last and very carefully incorporate it into the mix. You bought lovely lump crab meat, don’t break up the lumps if you an avoid it.
- Make patties, each should be about the size of your palm and about 1/2 inch thick. This recipe made 9 patties for us.
- Place patties on parchment paper lined baking sheet and refrigerate for 15 minutes.
- Preheat a large pan with olive oil. Saute your crab cakes for about 3 min per side over medium-low heat, drain them on paper towels as you pull them out and serve immediately.