Maryland Crab Cakes
This past Labor Day Weekend, we threw our 2nd Annual Crab Fest, which was a blast. We had about 30 crabs leftover and obviously could not let them go to waste.
We spent a good solid 5 hours picking the remaining crab to ensure we got all the meat out and so that we could enjoy said crab meat the rest of the week. While there are 100 things to make with crab I’m sure of it, the most popular recipe I can think of is Crab Cakes. So, of course, I had to take my own stab at making my own, even though I may have made some for Edible last year (see here).
I used to hate seafood, mostly because I once thought I was biting into a mozzarella stick only to find out it was a fish stick and became instantly bitter.
Remember those? Do they still exist? ICK!
Any-who, I was anti fish for a while, literally would refuse it. Until crab cakes came along and I realized fish did not have to taste fishy. While many are packed with mayo and breadcrumbs, the best ones are mostly crab meat and taste like the Old Bay crabs we had at Crab Fest.
I’ve since gotten over my hate of fish (and now would argue I love fish), but still love a good crab cake. Today I present you with a gluten free version, that will be good for the fish lover and the occasional fish-tryer in your household alike.
Time for Some Crab!
I recommend putting these on top of a bed of lettuce as a salad or if you want to go crazy, make into a crab cake sandwich. Or, better yet, eat as is 🙂
Find your local fishmonger and either buy a bushel of crab (to share with 500 friends) or find a can of lump crab meat, you won’t be disappointed.Print
- 1 pound lump crab meat, picked over
- 3 Tablespoons dijon mustard
- 1/3 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 2 teaspoons Old Bay Seasoning
- 1 Tablespoon lemon juice
Roasted Red Pepper Yogurt Sauce:
- 1 cup full fat greek yogurt
- 1 cup roasted red peppers
- 3 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400°F and line a large baking sheet with aluminum foil (grease with cooking spray) or parchment paper.
- In a large bowl, add all ingredients for crab cakes and mix by hand or with a large fork so the crab maintains its shape.
- Form crab cake mixture into 8 large patties, squeezing between your hands to bind cake and let any excess liquid drain.
- Place on lined baking sheet and bake in oven for 20 minutes or until golden brown.
- Meanwhile, in a medium bowl, add all ingredients for yogurt sauce and with a hand blender, blend until combined and only small pieces left visible. (Can use a food processor or blender if you do not have a hand blender). Set aside.
- Place crab cake on a bed of lettuce and top with yogurt sauce.
- Serving Size: 1 Crab Cake