Dairy-Free Classic Crab Cakes
Experience the rich, coastal flavors of **Dairy-Free Classic Crab Cakes**, a light yet satisfying dish perfect for seafood lovers. Made with succulent lump crab meat, vibrant herbs like parsley and green onion, and a touch of tangy Dijon mustard, these crab cakes are seasoned to perfection with Old Bay and fresh lemon juice. The use of panko breadcrumbs adds a delicate crunch without the need for any dairy, making this recipe an ideal choice for those with dietary restrictions. Quick to prepare and pan-seared to golden perfection, these crab cakes are an elegant yet approachable dish to serve as an appetizer or main course. Pair them with a zesty dairy-free dipping sauce or lemon wedges for a dish that is as versatile as it is delicious. Perfect for weeknight dinners or entertaining, this easy recipe offers restaurant-quality flavor in just 25 minutes!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.5 cup Panko breadcrumbs
- 2 large Eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by gently picking over the crab meat to remove any shells and cartilage, being careful not to break up the lumps of crab too much.
In a large mixing bowl, lightly beat the eggs and mix in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and black pepper.
Fold in the crab meat and panko breadcrumbs, being careful to mix gently so as not to break up the crab meat.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the cakes hold together better when cooking.
After refrigeration, form the mixture into about 8 crab cakes, each roughly 2 inches in diameter and 1 inch thick.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the crab cakes to the skillet and cook for about 3-4 minutes on each side, or until golden brown and heated through.
Remove the crab cakes from the skillet and let them drain briefly on paper towels before serving.
Serve the crab cakes hot with fresh lemon wedges and your favorite dairy-free dipping sauce on the side.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 451 mg | 35% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
