Dairy-Free Classic Crabcakes
Indulge in the ocean-fresh flavors of these Dairy-Free Classic Crabcakes, a lighter take on the beloved seafood dish that’s perfect for those with dietary restrictions. Made with luscious lump crabmeat, zesty Dijon mustard, and a touch of Old Bay seasoning, these golden, pan-seared crabcakes are held together with almond flour and dairy-free mayonnaise, making them both gluten-free and dairy-free. Chopped green onions and fresh parsley lend a burst of bright, herbaceous flavor, while a hint of hot sauce adds a subtle kick. Quick to prepare and paired beautifully with a dairy-free dipping sauce and a squeeze of lemon, these crabcakes deliver restaurant-quality flavor in just 30 minutes. Perfect as an appetizer, main course, or addition to your next entertaining spread!
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Ingredients
- 1 pound Lump crabmeat, picked over for shells
- 1 cup Dairy-free mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Hot sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Green onions, finely chopped
- 0.5 cup Almond flour
- 2 Eggs, beaten
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, combine the dairy-free mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay seasoning, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Step 2
Gently fold in the crabmeat, making sure to keep the lumps intact. Add the parsley and green onions, and gently mix to combine.
Step 3
Stir in the almond flour and beaten eggs, mixing just until combined. Be careful not to overmix, as this can break down the crabmeat.
Step 4
Divide the mixture into 8 equal portions and shape each into a patty about 3 inches wide and 1 inch thick. Place the formed crabcakes onto a plate lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
Step 5
In a large skillet, heat olive oil over medium heat. Once the oil is hot, gently place the chilled crabcakes in the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
Step 6
Cook the crabcakes for 3-4 minutes on each side, or until golden brown and heated through. Adjust the heat as necessary to prevent burning while ensuring a crispy exterior.
Step 7
Once cooked, transfer the crabcakes to a paper towel-lined plate to drain any excess oil.
Step 8
Serve warm, garnished with extra parsley if desired, alongside a squeeze of lemon and your favorite dairy-free dipping sauce.
Nutrition Facts
| Serving size | (945.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2840.8 |
| Total Fat 257.4g | 0% |
| Saturated Fat 35.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 610.1mg | 0% |
| Sodium 5123.4mg | 0% |
| Total Carbohydrate 16.8g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 3.1g | |
| Protein 113.9g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 523.0mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1610.1mg | 0% |
Source of Calories