Soy-Free Classic Crabcakes
Elevate your seafood experience with these Soy-Free Classic Crabcakes—deliciously golden and packed with tender lump crab meat for a melt-in-your-mouth bite. This easy recipe swaps traditional soy-based ingredients for simple additions like plain Greek yogurt and Worcestershire sauce, ensuring allergen-friendly dining without sacrificing flavor. Perfectly seasoned with Old Bay, Dijon mustard, fresh parsley, and green onions, these crabcakes offer a delicate balance of zesty and savory notes. Prepared in under 30 minutes, they’re pan-fried to golden perfection with a satisfying crunch. Serve them warm with a squeeze of fresh lemon or your favorite homemade tartar sauce for a crowd-pleasing dish ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 16 oz lump crab meat
- 1 cup breadcrumbs
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 whole large egg
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons fresh parsley
- 2 tablespoons green onions
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the breadcrumbs, Greek yogurt, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, and hot sauce. Mix well until all ingredients are fully combined.
Add the fresh parsley, green onions, Old Bay seasoning, salt, and black pepper to the mixture. Stir until evenly distributed.
Gently fold in the lump crab meat, being careful not to break up the meat too much, to ensure the crabcakes remain tender.
Divide the mixture into eight equal portions and shape each portion into a patty, about 2 1/2 inches in diameter.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully place the crabcakes into the skillet.
Cook the crabcakes for about 3-4 minutes on each side, or until golden brown and heated through. Be careful when flipping the crabcakes to prevent them from falling apart.
Remove the crabcakes from the skillet and transfer them to a plate lined with paper towels to remove any excess oil.
Serve the crabcakes warm with lemon wedges or your favorite tartar sauce or aioli.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 5354 mg | 233% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 466 mg | 36% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1881 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.
