5 from 63 votes
Dungeness Crab Cake Recipe (Gluten Free, Low Carb)
The Dungeness Crab Cake Recipe crafts delicate crab cakes using fresh crab meat, egg, parsley, and Parmesan cheese coated with cornstarch, avoiding traditional breadcrumbs for a gluten-free and low-carb option. The cakes are pan-fried until crisp and golden, offering a crunchy exterior and tender crab filling. Accompanied by a creamy roasted red pepper sauce, these cakes combine mild spice and herb freshness for a balanced appetizer or main dish.
Total Time
40 mins
Servings:
4
Calories:
245 kcal
Course:
Appetizer
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 245
% 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.