Dungeness Crab Cake Recipe (Gluten Free, Low Carb)
User Reviews
5
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Total Time
40 mins
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Servings
4
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Calories
245 kcal
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Course
Appetizer
Dungeness Crab Cake Recipe (Gluten Free, Low Carb)
Description
This crab cake recipe uses one cup of Dungeness crab meat bound with egg, parsley, Tabasco sauce, and minimal seasoning to preserve the seafood's sweet flavor. Instead of typical fillers, grated Parmesan cheese coated in cornstarch creates a crisp crust when pan-fried in vegetable oil. The cakes require gentle handling due to the absence of flour or breadcrumbs, folding into the cheese coating before frying.
The accompanying roasted red pepper sauce is blended smooth with vinegar, fresh herbs, Tabasco, salt, pepper, and Greek yogurt, adding a tangy and creamy complement to the cakes. The cakes cook to a golden brown crust with a tender interior. This recipe serves four and can be presented with lettuces or microgreens for a fresh touch.
To handle the fragile raw cakes, press firmly but gently to coat them evenly with the Parmesan mixture. If any bits fall away during cooking, press them back into place with a spoon. After frying, allow the cakes to drain briefly on paper towels to remove excess oil before serving with the pepper sauce.
Ingredients
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 Parmesan Cheese 100 g, grated
- 1 tablespoon cornstarch
- ⅛ teaspoon black pepper ground finely
- 2 tablespoon vegetable oil
Roasted Red Pepper Sauce
- 2 red bell pepper 1 Cup, roasted
- 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 Greek yogurt plain, non fat
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
- Form the crab cakes carefully as they are more fragile without flour or breadcrumbs; pressing firmly into the Parmesan coating helps them hold together.
- If bits fall off during frying, gently press them back onto the cakes with a spoon to maintain shape.
- The roasted red pepper sauce adds a creamy and tangy flavor that complements the mild crab meat well.
- This recipe makes four crab cakes and pairs nicely with fresh lettuce or pea shoots as garnish.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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