Crab Cakes (without Mayo)
These Crab Cakes are crunchy on the outside and tender on the inside, providing a healthy, low-calorie option filled with flavorful lump crab meat and seasonings, perfect for meal prep or a quick family dinner.
Ingredients
For the Crab Cakes
- 1 cup Plain Greek Yogurt Adds creaminess without calories.
- 1 large Large Egg Binds ingredients together for texture.
- 1 tbsp Old Bay Seasoning Warms dish with rich flavor.
- 1 tsp Salt Enhances all flavors in the dish.
- 1/2 tsp Freshly Ground Pepper Adds a little kick.
- 1/2 tsp Celery Seed Brings a subtle warmth and crunch.
- 1 tbsp Tabasco Hot Sauce For an optional spicy kick.
- 1/4 cup Scallions Offers freshness and a mild onion flavor.
- 1 lb Lump or Jumbo Crab Meat The star of the show.
- 1/2 cup Panko Breadcrumbs Creates crispy texture.
- 2 tbsp Unsalted Butter Provides richness in flavor.
- 2 tbsp Avocado Oil A healthy fat for cooking.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for baking later.
- In a mixing bowl, combine Greek yogurt, egg, Old Bay seasoning, salt, pepper, celery seed, and hot sauce. Whisk until smooth.
- Gently fold in the lump crab meat, ensuring not to break the lumps to preserve the texture.
- Add Panko breadcrumbs and scallions, folding carefully to incorporate.
- Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
Cooking
- On a clean surface, form the crab mixture into small patties, about 2-3 inches in diameter.
- In a skillet, heat the avocado oil and butter over medium heat until melted.
- Carefully place the cakes in the skillet. Cook for about 3-4 minutes on each side until golden brown.
- Transfer the cakes to a baking sheet, and place in the preheated oven for 10 minutes to ensure they are cooked throughout.
Serving
- Remove from the oven and allow to cool for a minute.
- Serve warm with a side salad or your choice of dipping sauce.
- Enjoy every bite as you relish the delightful flavors!
Notes
For extra crunch, bake a few additional minutes. Use fresh crab for best flavor, but canned may be substituted. Chill formed cakes for 15 minutes before cooking to help them hold shape.