Traditional Lump Crab Cakes

10 min prep time
16 min cook time
7servings
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Recipe by Robyn Webb Source The American Diabetes Association Diabetes Comfort Food Cookbook Photo by Renee Comet
Traditional Lump Crab Cakes

How to Make Traditional Lump Crab Cakes

For delicious, fresh crab cakes, look no further than your own kitchen. Be sure to splurge on jumbo lump crabmeat. This crab cake is all about the crab and has just enough breading and mayo to bind it together. Refrigerating for a half hour is really what keeps these minimally breaded crab cakes together and makes them supremely delicious.

10 min prep time
16 min cook time
7servings
1 crab cake
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Step-By-Step Instructions:

  1. Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.
  2. Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4–5 minutes per side. Drain on paper towels.
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Nutrition facts

7 Servings

  • Serving Size
    1 crab cake
  • Amount per serving Calories 135
  • Total Fat 6g
    • Saturated Fat 0.9g
    • Trans Fats 0g
  • Cholesterol 120mg
  • Sodium 470mg
  • Total Carbohydrate 6g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 14g
  • Potassium 0mg
  • Phosphorous 0mg
Ingredients
lump crabmeat (picked over to remove any cartilage and shells)
1 lbs
light mayonnaise
3 tbsp
dry breadcrumbs
3 tbsp
Dijon Mustard
2 tbsp
green onion (scallion) (minced)
3 tbsp
parsley (minced)
1 tbsp
Old Bay seasoning
1 tsp
crushed red pepper flakes
1/4 tsp
eggs
1
all-purpose flour
3 tbsp
canola oil
1 tbsp

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Recommended

This recipe can be further optimised, nutritionally:
Swap breadcrumbs for "NoCarb" version.
Swap canola oil for olive.
Swap flour for almond meal.

This reduces carb% from 19% down to 4%.
This reduces carb per serving from 6 (total) grams to 4.5 grams.

This increases fat% from 35% to 45%.
And increases protein from 46% to 51%.

As such this takes a "low carb" recipe into the "very low carb" range (even suitable as "therapeutic" level of ketogenic diet).