Dungeness Crab Cake Recipe (Gluten Free, Low Carb)

Name: Dungeness Crab Cake Recipe (Gluten Free, Low Carb)
Total time: 40 min
Yield: 4 serving
Ingredients: 1 c Dungeness Crab Meat; 1 egg; 2 teaspoon parsley; ⅛ teaspoon salt; 4 drops Tabasco sauce; 1 c grated Parmesan cheese; 1 tablespoon cornstarch; ⅛ teaspoon black pepper; 2 tablespoon vegetable oil; 2 roasted red peppers; ¼ teaspoon salt; 1 teaspoon red wine vinegar; 6-8 drops Tabasco sauce; 2 teaspoon parsley; 2 teaspoon chives; black pepper; ½ c non fat plain greek yogurt

User Reviews

5.0

63 reviews

Excellent

Total Time
40 mins
Servings
4
Calories
245 kcal
Course
Appetizer

Dungeness Crab Cake Recipe (Gluten Free, Low Carb)

Liam Perkins

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Delicious, crispy Dungeness crab cakes without the flour or filler! A small bit of parmesan adds a crispy salty outside.

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Ingredients

Servings

Dungeness Crab Cakes

1 c Dungeness Crab Meat
1 egg
2 teaspoon parsley finely chopped
⅛ teaspoon salt use ¼ teaspoon if crab was cooked in unsalted water
4 drops Tabasco sauce
1 c grated Parmesan cheese (100 g)
1 tablespoon cornstarch
⅛ teaspoon black pepper ground finely
2 tablespoon vegetable oil

Roasted Red Pepper Sauce

2 roasted red peppers (1 Cup)
¼ teaspoon salt
1 teaspoon red wine vinegar
6-8 drops Tabasco sauce use more or less to taste
2 teaspoon parsley finely chopped
2 teaspoon chives finely chopped
black pepper freshly ground to taste
½ c non fat plain greek yogurt

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Instructions

Beat egg until frothy then add herbs, salt, pepper and tobacco and whisk in. Add crab and stir gently just until mixed.
In a separate bowl, sprinkle cornstarch over grated parmesan cheese and stir to coat.
Preheat a large frying pan to medium heat. Add oil shortly before frying crab cakes.
Form crab mixture into 4 cakes and press gently into cheese mixture flipping to coat both sides lightly, then put into preheated pan. Fry until they are browned and crispy, then flip and brown other side. When finished, drain briefly on a paper towel lined plate before serving.

Roasted Red Pepper Sauce

Whiz peppers in food processor or blender until smooth, then add herbs, tobasco, salt, pepper and vinegar and blend. Last add the yogurt and pulse just until blended.
Pour ¼ c sauce into each of 4 bowls and top with a crispy crab cake.
Optional: Serve with lettuce leaves or pea shoots and garnish with chive blossoms and chopped parsley.

Notes

While these crab cakes hold together great once they are cooked, they are tricky to form and stick together when raw because there is no flour or bread crumbs. Hold them firmly in your hand and press firmly but gently into the parmesan mixture then lift and flip other side into mixture as well. Then using your hand, gently put them into pan. If some bits have fallen away, use your spoon and gently press them back on once in pan.

Nutrition Information

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Calories 245kcal (12%) Carbohydrates 5g (2%) Protein 21g (42%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 82mg (27%) Sodium 1296mg (54%) Potassium 201mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 418IU (8%) Vitamin C 14mg (16%) Calcium 339mg (34%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	5g	2%
Protein	21g	42%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	1296mg	54%
Potassium	201mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	418IU	8%
Vitamin C	14mg	16%
Calcium	339mg	34%
Iron	1mg	6%