5.0 from 63 votes
Dungeness Crab Cake Recipe (Gluten Free, Low Carb)
Delicious, crispy Dungeness crab cakes without the flour or filler! A small bit of parmesan adds a crispy salty outside.
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 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
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
- 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
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
% 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.