Dairy-Free Classic Crab Cakes
Delight in the rich, ocean-fresh flavor of Dairy-Free Classic Crab Cakes, a wholesome twist on a beloved seafood favorite. Crafted with tender lump crab meat, Dijon mustard, zesty Old Bay seasoning, and a hint of fresh lemon juice, these crab cakes are light yet satisfyingly crisp thanks to a coating of panko breadcrumbs. Designed to be both dairy-free and packed with vibrant herbs like parsley and green onion, this recipe is a celebration of simple, clean flavors. Perfect for a quick dinner or an elegant appetizer, they’re pan-seared to golden perfection in olive oil for a crunchy exterior that pairs beautifully with a squeeze of lemon or your favorite dairy-free dipping sauce. Ready in just under 30 minutes (plus chilling time), these crab cakes are a must-try for seafood lovers seeking a lighter, allergen-friendly option!
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Ingredients
- 1 pound Lump crab meat
- 0.5 cup Panko breadcrumbs
- 2 large Eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Directions
Step 1
Begin by gently picking over the crab meat to remove any shells and cartilage, being careful not to break up the lumps of crab too much.
Step 2
In a large mixing bowl, lightly beat the eggs and mix in the Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and black pepper.
Step 3
Fold in the crab meat and panko breadcrumbs, being careful to mix gently so as not to break up the crab meat.
Step 4
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the cakes hold together better when cooking.
Step 5
After refrigeration, form the mixture into about 8 crab cakes, each roughly 2 inches in diameter and 1 inch thick.
Step 6
Heat the olive oil in a large non-stick skillet over medium heat.
Step 7
Once the oil is hot, add the crab cakes to the skillet and cook for about 3-4 minutes on each side, or until golden brown and heated through.
Step 8
Remove the crab cakes from the skillet and let them drain briefly on paper towels before serving.
Step 9
Serve the crab cakes hot with fresh lemon wedges and your favorite dairy-free dipping sauce on the side.
Nutrition Facts
| Serving size | (666.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 913.2 |
| Total Fat 46.9g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 612.1mg | 0% |
| Sodium 3816.8mg | 0% |
| Total Carbohydrate 24.3g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 3.5g | |
| Protein 96.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 420.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1907.8mg | 0% |
Source of Calories