Description
These Baked Crab Cakes offer a sophisticated blend of delicate sweetness and savory herbs, providing a gourmet experience right in your own kitchen. The oven-roasting process creates a golden, slightly crisp exterior while keeping the interior incredibly moist and tender. By choosing to bake rather than deep-fry, we preserve the integrity of the delicate seafood and avoid unnecessary inflammatory oils.
Ingredients
1 pound Lump Crab Meat
1/4 cup Plain Greek Yogurt
1 large Organic Egg
1/2 cup Almond Flour
1 tablespoon Dijon Mustard
2 tablespoons Fresh Parsley, minced
1 teaspoon Old Bay Seasoning
1 teaspoon Lemon Zest
1/4 cup Red Bell Pepper, finely diced
Instructions
- Prepare the Crab Meat: Drain and pick through the lump crab meat to remove shell pieces
- Whisk the Wet Ingredients: Combine Greek yogurt, egg, Dijon mustard, Old Bay seasoning, and lemon zest in a bowl and whisk until smooth
- Incorporate the Aromatics: Stir in the diced red bell pepper and minced parsley
- Combine Everything: Gently fold the wet mixture into the crab meat along with the almond flour, being careful not to over-mix
- Chill the Mixture: Cover and refrigerate for at least 30 minutes
- Form the Cakes: Preheat oven to 400°F (200°C). Form the mixture into patties and place on a baking sheet lined with parchment paper
- Bake to Perfection: Bake for 18 to 22 minutes or until golden brown and cooked through
- Garnish and Serve: Let rest for 5 minutes, then serve with lemon wedges
Notes
For a dairy-free option, substitute Greek yogurt with avocado oil mayonnaise.
Can freeze uncooked patties for future use.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 245 kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg