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Maryland Crab Cakes (Gluten-Free)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

Scale

Crab Cakes:

  • 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

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with aluminum foil (grease with cooking spray) or parchment paper.
  2. 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.
  3. Form crab cake mixture into 8 large patties, squeezing between your hands to bind cake and let any excess liquid drain.
  4. Place on lined baking sheet and bake in oven for 20 minutes or until golden brown.
  5. 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.
  6. Place crab cake on a bed of lettuce and top with yogurt sauce.


Nutrition

  • Serving Size: 1 Crab Cake