Easy Crab Cakes Recipe (egg-free)
User Reviews
5
8 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
20 mins
-
Servings
6 servings
-
Calories
158 kcal
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Course
Main Course, Appetizer
-
Cuisine
American
Easy Crab Cakes Recipe (egg-free)
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Easy Crab Cakes Recipe (no egg)- if you love Maryland-style crab cakes this is the recipe for you! There is little filler and the jumbo lump crab meat is the star of the show. Seasoned with lemon, parsley, and Old Bay Seasoning this is the best crab cake recipe!
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Ingredients
- 1 pound crab meat fresh lump
- ⅔ cup panko bread crumbs
- ¼ cup mayonnaise vegan mayo, or regular mayo if no egg allergies
- 1 tablespoon parsley or 2 teaspoons dried, chopped, fresh
- 1 tablespoon green onion
- 2 teaspoons Dijon mustard
- ½ teaspoons Worcestershire sauce
- 1 ½ teaspoon Old Bay seasoning up to 1 and 1/2 teaspoons for a spicier kick
- 1 teaspoon lemon juice plus more for serving, fresh
- ⅛ teaspoon salt
- black pepper to taste
- 2 tablespoons butter or olive oil, melted
Instructions
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line it with a silicone baking mat.
- In a large bowl combine the mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together. Mix until combined.
- Place the crab meat on top, followed by the panko crumbs. With a rubber spatula or large spoon, very gently and carefully fold them together. Do not mix vigorously or the crab meat will fall apart.
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day if making ahead of time.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Do not press down or smush the cakes). Use your hands to shape the mounds, so they are one uniform mound. Brush the tops with melted butter or olive oil. This creates a nice crust.
- Bake the crab cakes for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Notes
- Storage: Cover leftover crab cakes tightly with plastic wrap or an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
6g
(2%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
36mg
(12%)
Sodium
814mg
(34%)
Potassium
198mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
268IU
(5%)
Vitamin C
7mg
(8%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 814mg | 34% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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