Dairy-Free Classic Crabcakes
Elevate your seafood dining experience with these **Dairy-Free Classic Crabcakes**, a healthier twist on the timeless favorite. Packed with fresh lump crabmeat, vibrant herbs like parsley and green onions, and a touch of zesty spice from Old Bay seasoning and hot sauce, these crabcakes are as flavorful as they are wholesome. Using almond flour and dairy-free mayonnaise, this recipe is entirely free of dairy, making it ideal for those with dietary restrictions or anyone seeking a lighter option. Pan-fried to golden perfection in olive oil, these crabcakes deliver a crispy, savory exterior while keeping the inside tender and succulent. Ready in just 30 minutes, including prep and cooking time, these crabcakes are perfect for weeknight dinners or special gatherings. Serve them warm with a squeeze of lemon and your favorite dairy-free dipping sauce for an irresistible, allergy-friendly seafood dish your guests will adore!
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Recipe Information
Ingredients
- 1 pound Lump crabmeat, picked over for shells
- 1 cup Dairy-free mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Hot sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Green onions, finely chopped
- 0.5 cup Almond flour
- 2 Eggs, beaten
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the dairy-free mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Gently fold in the crabmeat, making sure to keep the lumps intact. Add the parsley and green onions, and gently mix to combine.
Stir in the almond flour and beaten eggs, mixing just until combined. Be careful not to overmix, as this can break down the crabmeat.
Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 1 inch thick. Place the formed crabcakes onto a plate lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
In a large skillet, heat olive oil over medium heat. Once the oil is hot, gently place the chilled crabcakes in the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
Cook the crabcakes for 3-4 minutes on each side, or until golden brown and heated through. Adjust the heat as necessary to prevent burning while ensuring a crispy exterior.
Once cooked, transfer the crabcakes to a paper towel-lined plate to drain any excess oil.
Serve warm, garnished with extra parsley if desired, alongside a squeeze of lemon and your favorite dairy-free dipping sauce.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.1 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1610 mg | 34% | |
*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.
