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    Recipes » Main Dish » Seafood

    Crab Cakes

    Published: Nov 28, 2012 · Updated: Aug 14, 2019 · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    Healthier version of my very favorite restaurant food! Perfect for entertaining because they are best made-ahead of time. So so so good!!

    homemade crab cakes on lettuce

    These crab cakes are 100% totally worth your time.

    So so so so so good!

    two crab cakes served on white plate with lettuce topped with sauce

    And they are perfect for this time of year because they are a make-ahead meal and great for entertaining

    I love love love them!

    Look at all that crab meat! Not too much breading in these...

    crab cakes over lettuce with lemon slices and sweet potatoes with butter 

    homemade crab cakes on lettuce

    Crab Cakes

    Healthier version of my very favorite restaurant food! Perfect for entertaining because they are best made-ahead of time. So so so good!!
    No ratings yet
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Refrigeration Time: 30 minutes
    Total Time: 1 hour
    Servings: 4
    Author: Meme

    Ingredients

    • 1/2 cup cottage cheese
    • 24 Saltine crackers crushed, {about 2/3 - 3/4 sleeve of crackers}
    • 1/3 cup minced onion {green onion and/or red onion}
    • 1 teaspoon Old Bay seasoning or salt-free Creole spice blend
    • 1 teaspoon dried parsley crushed {or 1 tablespoon fresh}
    • 1/8 teaspoon nutmeg
    • 1/8 teaspoon hot sauce
    • 1 large egg lightly beaten
    • 1 lb. crab meat {lump or claw meat}, picked over & any shells discarded
    • 1 lemon
    • 1/4 cup plain yogurt
    • 1/2 teaspoon salt-free Creole spice blend or Old Bay
    • 1 tablespoon minced green onion
    • 1 tablespoon butter
    • 1 tablespoon avocado oil

    Instructions

    Make the crab cakes

    • Put cottage cheese in a mini food processor or blender and blend until smooth.
    • In a medium plastic or glass bowl, stir together 2 tablespoon blended cottage cheese, 1/2 cup Saltine cracker crumbs, 1/3 cup minced onion, Old Bay seasoning, parsley, nutmeg, hot sauce, and egg.
    • Gently fold in crab meat, trying not to break up any lumps.
    • If the mixture seems too wet, stir in a tablespoon or two of the remaining cracker crumbs. You want the mixture to barely hold together when formed into a ball.
    • Shape crab cake mixture into 8 crab cakes. Transfer to a parchment or waxed paper lined baking sheet. Refrigerate at least 30 minutes or up to 8 hours.

    Make the sauce

    • Transfer the remaining blended cottage cheese to a glass or plastic bowl. Stir in juice from 1/2 lemon, yogurt, Creole seasoning, 1 tablespoon minced green onion, and hot sauce. Taste and add additional lemon juice or hot sauce if needed. Refrigerate until use.

    Cook the crab cakes

    • Put the remaining cracker crumbs in a shallow bowl or dish. Gently roll the crab cakes into crumbs to coat the outside. {For best results, refrigerate again for at least 15 minutes}.
    • Heat a large non-stick skillet over medium-high heat. Add 1/2 tablespoon olive oil and 1/2 tablespoon butter. Swirl around in pan to combine.
    • Put 4 crab cakes into pan, and cook until lightly browned on each side. It should take about 4-5 minutes per side. Transfer cooked crab cakes to a plate and keep warm.
    • Add remaining 1/2 tablespoon oil and 1/2 tablespoon butter to skillet. Repeat with remaining 4 crab cakes.
    • Serve with sauce on the side or on top of crab cakes. Enjoy!

    Notes

    *Refrigerating the crab cakes before cooking helps them hold together a lot better. You can skip refrigerating them for the second time after breading the outside, but this does help them stay together a little better.
    *I used 2/3 cup Saltine cracker crumbs in the crab cake mixture.
    *I used a combination of green onion and red onion in the crab cakes.
    *To freeze, form crab cakes. Wrap individually in waxed or parchment paper. Put in airtight containers or bags. Seal tightly and freeze for up to 1 month. Thaw in refrigerator for about 1-2 hours before cooking as directed.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Crab Cakes
    Serving Size
     
    2 crab cakes plus sauce
    Amount per Serving
    Calories
    300
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    113
    mg
    38
    %
    Sodium
     
    1284
    mg
    56
    %
    Potassium
     
    364
    mg
    10
    %
    Carbohydrates
     
    19
    g
    6
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    29
    g
    58
    %
    Vitamin A
     
    244
    IU
    5
    %
    Vitamin C
     
    24
    mg
    29
    %
    Calcium
     
    116
    mg
    12
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    What to use in this recipe:


    Meme

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme -- a thirty-something girl from Alabama living in San Diego! Join me as I prove that living a guilt-free, healthy lifestyle can be budget friendly, delicious & fun!
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