Description

Authentic Maryland Crab Cakes that prioritize succulent seafood over heavy fillers, featuring sweet, tender jumbo lump crab meat with a flavor profile enhanced by Old Bay seasoning and bright citrus notes.

Ingredients

Scale

1 pound Jumbo Lump Crab Meat
1 large Organic Egg
2 tablespoons Greek Yogurt (Plain)
1 tablespoon Dijon Mustard
1.5 teaspoons Old Bay Seasoning
2 tablespoons Fresh Parsley (chopped)
1/4 cup Almond Flour or GF Breadcrumbs
1 tablespoon Lemon Juice

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Instructions

Inspect the Seafood: Gently spread the crab meat onto a flat tray and check for any small pieces of shell or cartilage
Prepare the Flavor Base: In a medium mixing bowl, whisk together the egg, Greek yogurt, Dijon mustard, Old Bay seasoning, lemon juice, and fresh parsley until smooth
Combine with Care: Sprinkle almond flour or gluten-free breadcrumbs over the crab meat and pour the liquid flavor base over the top. Gently fold the ingredients together without mashing the crab
Chill for Stability: Cover the bowl and refrigerate for at least 30 minutes
Shape the Cakes: Divide the mixture into six equal portions and gently shape into patties
The Perfect Sear: Heat a skillet over medium heat with a drizzle of avocado oil and cook the cakes for about 4 to 5 minutes per side until golden-brow
Final Touch: Let them rest for two minutes before serving with a fresh lemon wedge

Notes

Ensure to preheat the pan properly to avoid burning the outside before the inside cooks.

Do not skip the chilling step for the cakes to hold their shape.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Dinner
Method: Searing
Cuisine: American

Nutrition

Serving Size: 2 cakes
Calories: 245 kcal
Sugar: 0 g
Sodium: 580 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 126 mg