Description
Experience the perfect balance of a crispy, golden exterior and a tender, succulent interior with these Pan Fried Crab Cakes. This recipe elevates a classic coastal favorite by prioritizing high-quality lump crab meat and wholesome, nutrient-dense binders.
Ingredients
Scale
1 pound Crab Meat
1 large Egg
2 tablespoons Greek Yogurt
1 tablespoon Dijon Mustard
1 teaspoon Lemon Zest
1/4 cup Parsley
1/3 cup Almond Flour
1 teaspoon Old Bay Seasoning
2 tablespoons Avocado Oil
Instructions
- Gently drain and pick through the lump crab meat to remove stray shell fragments
- In a separate bowl, whisk together the egg, Greek yogurt, Dijon mustard, lemon zest, and Old Bay seasoning
- Pour the wet mixture over the crab meat, add the almond flour and parsley, and gently fold together
- Shape the mixture into six equal patties and refrigerate for at least 30 minutes
- Heat a skillet over medium heat, add avocado oil, and place the patties in the hot oil
- Cook for 4 to 5 minutes on one side until golden brown, then flip and cook for another 3 to 4 minutes
Notes
Do not over-mix the crab mixture to keep the lumps intact.
Chill the patties to help them hold their shape during cooking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 185 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg