Soy-Free Classic Crab Cakes
Dive into the coastal classic with these Soy-Free Classic Crab Cakes, an irresistible seafood treat perfect for any occasion. This recipe highlights the natural sweetness of fresh crabmeat, expertly seasoned with Old Bay, Dijon mustard, and a splash of lemon juice, creating a symphony of vibrant flavors. Panko breadcrumbs and egg bind the delicate mixture while maintaining light, flaky texture. The addition of fresh parsley, celery, and green onion infuses each bite with brightness and crunch. Pan-fried to golden perfection in olive oil, these crab cakes boast a crisp exterior while staying tender on the inside. With no soy ingredients, this recipe caters to dietary needs while delivering the authentic taste you love. Ready in just 30 minutes, these crab cakes are best served with a wedge of lemon or your favorite dipping sauce. Perfect for appetizers, light meals, or entertaining guests, this is a seafood delight you’ll return to time and time again.
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Recipe Information
Ingredients
- 1 pound Fresh crabmeat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 large Egg
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Celery, finely diced
- 2 Green onion, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, gently combine the crabmeat, taking care to remove any shell fragments.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, chopped parsley, finely diced celery, thinly sliced green onion, salt, and black pepper to the bowl.
Gently fold the mixture together using a spatula, ensuring all ingredients are well-distributed but the crabmeat remains in some small chunks.
Form the mixture into 8 evenly sized patties, about 3 inches in diameter each.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, carefully place the crab cakes into the skillet, ensuring they do not crowd the pan.
Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and heated through.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the crab cakes hot, garnished with a wedge of lemon or additional fresh parsley if desired.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 7125 mg | 310% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 604 mg | 46% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1903 mg | 40% | |
*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.
