Okara Crab Cakes
Crispy, flavorful, and packed with protein, these Okara Crab Cakes are a delightful twist on a classic seafood favorite! Combining sustainable soy pulp (okara) with tender lump crab meat, this recipe delivers a satisfying bite that's both eco-friendly and indulgent. The mixture is seasoned with Old Bay, Dijon mustard, and fresh herbs like parsley and scallions, creating layers of savory, citrusy, and herby goodness in every patty. Pan-fried to golden perfection, these crab cakes boast a crunchy exterior with a moist, flaky interior. Ready in just 30 minutes, they’re ideal for weeknight dinners or elegant appetizers. Serve them warm with a zesty dipping sauce for a dish that’s sure to impress. Perfect for anyone seeking a seafood recipe with a unique twist, these okara crab cakes are a must-try!
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Recipe Information
Ingredients
- 1 cup Okara (soy pulp)
- 1 cup Lump crab meat
- 1 cup Breadcrumbs
- 2 large Eggs
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Scallions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the okara, lump crab meat, and breadcrumbs. Mix well to distribute the ingredients evenly.
In a separate small bowl, whisk together the eggs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, parsley, scallions, salt, and black pepper.
Pour the wet mixture into the okara and crab meat mixture. Gently mix until all ingredients are well combined and form a cohesive mixture.
Divide the mixture into 8 equal portions and shape each portion into a patty, about 3 inches in diameter and 0.5 inches thick.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the crab cakes in the skillet. Cook in batches if necessary to avoid overcrowding.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them to prevent breaking.
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the okara crab cakes warm with your favorite dipping sauce, such as tartar sauce or a spicy aioli.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.5 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 516 mg | 40% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1435 mg | 31% | |
*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.
