If crab cakes are on the restaurant menu, 90% of the time I will order them. They are just my fave. So I thought…why not make them at home? I always assumed they would be difficult to make and would never come out as half as good as the restaurant version. I was wrong! I tried this recipe my sister-in-law found, made some tweaks of my own…and they are DELICIOUS! I get to control the ingredients so they’re absolutely healthier than what you would get at a restaurant. Win win! Give it a try!
SERVINGS: 6 – 8 PREP TIME: 10 minutes COOK TIME: 10 – 12 minutes
INGREDIENTS:
- 1 egg
- 1/4 cup mayonnaise (my fave is Primal Kitchen)
- 1 tablespoon ghee, melted (my fave is Ancient Organics, Bulletproof, or Vital Ghee)
- 1 tablespoon Old Bay seasoning
- 1 teaspoon hot sauce or seasoning (my fave is Slap Ya Mama)
- 1 lb lump crab meat
- 24 gluten free crackers, crushed (my fave is Artisan Nut Thins)
- 3 green onions, chopped
- 1/4 cup cilantro, finely chopped
DIRECTIONS:
- Pre-heat oven to 200°F.
- Crush crackers and place in a small bowl. I prefer to grind in food processor for finer crumbs.
- In large mixing bowl, whip egg, mayo, ghee, and seasoning.
- Stir in lump crab to mixture. Then add half of the crackers and chopped onions and cilantro.
- Using your hands, scoop a small handful of mixture and mold into semi flat rounded shape. Dip cake into the crackers (cover them generously) and place on parchment paper on baking sheet pan.
- With remainder of crackers, lightly sprinkle on top of each crab cake.
- Turn oven to broil once mixture is ready. Broil for 6 minutes. Turn tray 180 degrees and check every 2 minutes til desired browning.
- Remove, let sit to cool, and ENJOY!