Flavors Worth Savoring
Easy and Delicious Crab Cake Recipe – Perfect for a Low-Carb or Mediterranean Diet
Course: Main course, Side dishCuisine: French, Spanish, Portuguese, Greek, USA, ItalianDifficulty: MediumServings
8
servingsPrep time
20
minutesCooking time
15
minutesCalories
220
kcalDescription of Recipe:
These Easy and Delicious Crab Cakes are packed with fresh crab meat, flavored with herbs, spices, and a touch of lemon juice, then pan-fried until golden brown. Perfect for those following a Mediterranean or Low-Carb diet, these crab cakes are light, flaky, and bursting with flavor. They’re an ideal choice for a quick weeknight dinner or a special appetizer at a gathering.
Crab cakes are thought to have originated from the Chesapeake Bay region in the United States, particularly Maryland, where blue crab is abundant. Over time, crab cakes have been embraced by various cuisines worldwide, including the Mediterranean, where fresh seafood is a staple, and flavors are enhanced with herbs, olive oil, and citrus.
Diet Compatibility:
Mediterranean Diet: The use of fresh seafood, olive oil, and herbs aligns with Mediterranean principles.
Low-Carb/Keto Diet: Use almond flour or crushed pork rinds instead of breadcrumbs.
DASH Diet (with modifications): Reduce salt and use a light, healthy dipping sauce.
Gluten-Free Diet: Use gluten-free breadcrumbs or almond flour.
Ingredients
For the Crab Cakes:
1 lb fresh lump crab meat
1/4 cup mayonnaise
1 large egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice
1/2 cup breadcrumbs (or almond flour for low-carb/gluten-free option)
2 green onions, finely chopped
1/4 cup chopped red bell pepper
1 tsp Old Bay seasoning
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
2 tbsp olive oil (for frying)For the Lemon Aioli (optional dipping sauce):
1/2 cup mayonnaise
1 clove garlic, minced
1 tbsp lemon juice
Salt and pepper to taste
1 tsp chopped parsley
Directions
- Prepare the Crab Cake Mixture:
In a large bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, breadcrumbs (or almond flour), green onions, red bell pepper, Old Bay seasoning, black pepper, and parsley.
Gently fold in the crab meat, being careful not to break up the lumps. Mix until just combined. - Form the Crab Cakes:
Divide the mixture into 8 equal portions and shape them into patties about 3 inches in diameter. Place them on a plate and refrigerate for at least 15 minutes to firm up. - Cook the Crab Cakes:
Heat olive oil in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes per side until golden brown and heated through. Be careful not to overcrowd the pan. - Make the Lemon Aioli (if using):
In a small bowl, combine the mayonnaise, garlic, lemon juice, salt, pepper, and parsley. Mix well and set aside. - How to Serve:
Serve the crab cakes warm, garnished with lemon wedges and chopped parsley.
Pair with a side salad, steamed vegetables, or on a bed of arugula for a Mediterranean touch.
Offer lemon aioli or a tangy tartar sauce on the side.
Recipe Video
Notes
- Remarks, Tips, and Ideas:
Tip: Use fresh, high-quality crab meat for the best flavor.
Idea: Add a dash of hot sauce to the crab cake mixture for a bit of heat.
Variation: Bake the crab cakes in the oven at 400°F (200°C) for about 15 minutes if you prefer a lighter version. - These Easy and Delicious Crab Cakes are a versatile and flavorful dish that’s perfect for a variety of dietary preferences, including the Mediterranean, Low-Carb, Gluten-Free, and DASH diets. With their golden, crispy exterior and tender, flavorful interior, these crab cakes are an ideal choice for a light main course, an appetizer, or a special treat. Serve them with a zesty lemon aioli or a side salad to enjoy the perfect balance of flavors and textures that this classic dish has to offer!
