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Easy Crab Cake Recipe Without Egg

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Simple Crab Cakes recipe that features crab, not filler! Only enough breadcrumbs to hold it all
Simple Crab Cakes recipe that features crab, not filler! Only enough breadcrumbs to hold it all from www.pinterest.com

Description

Crab cakes are a classic dish that is loved by many seafood enthusiasts. However, some people may have allergies or dietary restrictions that prevent them from consuming eggs. This easy crab cake recipe without egg is perfect for those who want to enjoy this delicious seafood dish without any eggs.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 15 minutes.

Ingredients

  • 1 pound lump crab meat
  • 1/2 cup mayonnaise
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Equipment

  • Mixing bowl
  • Frying pan
  • Spatula

Method

  1. In a mixing bowl, combine the lump crab meat, mayonnaise, breadcrumbs, chopped fresh parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper (optional), salt and black pepper. Mix all ingredients together until well combined.
  2. Form the mixture into 6-8 patties, depending on the desired size.
  3. In a frying pan, melt 2 tablespoons of butter over medium heat.
  4. Carefully place the crab cake patties into the frying pan and cook for 3-4 minutes on each side, or until golden brown.
  5. Remove the crab cakes from the frying pan and serve immediately.

Notes

  • Be sure to use high-quality lump crab meat for the best results.
  • If you don't have Old Bay seasoning, you can substitute it with a combination of paprika, celery salt, black pepper, cayenne pepper, and dried thyme.
  • If the mixture is too wet, add additional breadcrumbs until it reaches the desired consistency.

Nutrition Info

  • Calories: 235
  • Protein: 15g
  • Fat: 17g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Sodium: 693mg

Recipes FAQ

Can I make these crab cakes ahead of time?

Yes, you can make the crab cakes ahead of time and store them in the refrigerator for up to 24 hours before cooking.

Can I freeze these crab cakes?

Yes, you can freeze the cooked crab cakes for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then heat in a frying pan over medium heat until heated through.

What can I serve with these crab cakes?

These crab cakes pair well with a variety of sides, such as roasted vegetables, a simple salad, or a side of rice.

Recipe Tips

  • Be sure to handle the crab meat gently to avoid breaking up the lumps.
  • If the mixture is too dry, add additional mayonnaise or a splash of milk to moisten it.
  • For a crispy exterior, coat the crab cakes in additional breadcrumbs before cooking.

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