When I was growing up, crabcakes were a fun treat to order whenever my dad would take us out to a seafood restaurant.
Little did I know that crabcakes are actually very easy to prepare at home.
If you want to wow your dinner guests with a delicious treat, try this recipe.
The best crabmeat to use would be the fresh lump crab meat that can be found at your local fish market, or in the refrigerated section at the grocery store.
If you cannot find fresh crabmeat, or it’s too expensive, use canned.
And, one last note… I like fried crabcakes with a crispy outer coating, but if you don’t want to fry them, you can bake them for 12-15 minutes at 400 degrees. They won’t get a crispy outer coating, but they will still be totally delish!
Enjoy your Crabcakes and pair them with a delicious probiotic-rich Tartar Sauce.
- 2 eggs, beaten
- ¼ cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 teaspoon soy sauce (or Worcestershire sauce)
- Zest of one lemon
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon sea salt
- 2 celery stalks, finely diced
- 1 pound lump crab meat
- ½ cup panko bread-crumbs (or other bread-crumbs)
- ¼ cup parsley, minced
- Olive oil for cooking
- Combine the eggs, mayonnaise, mustard, soy sauce, lemon zest, Old Bay and salt.
- Into that mixture, gently fold in crab meat, celery, breadcrumbs and parsley.
- Using a ⅓ cup measuring cup, form the cakes into little rounds and set onto a baking tray.
- You should get 8-10 crab cakes.
- Put the tray into the refrigerator and let set for at least one hour.
- This will help them retain their form when you cook them.
- Heat 3-4 tbsp. oil in a frying pan on medium high.
- Place crabcakes into the pan and cook 3-4 minutes on each side.
- Don’t overcrowd the pan.
- Place 2 crabcakes onto each plate with a dollop of Probiotic-Rich Tartar Sauce on top
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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