Soy-Free Classic Crab Cakes
Experience the timeless taste of these Soy-Free Classic Crab Cakes, a seafood lover’s dream made with sweet, succulent fresh crabmeat and a perfect balance of seasonings. This recipe skips soy-based ingredients, making it a clean and allergy-friendly spin on the traditional dish. Bound together with creamy mayonnaise, Dijon mustard, and a touch of Worcestershire sauce, these crab cakes are studded with fresh parsley, celery, and green onion for a pop of freshness in every bite. Panko breadcrumbs provide a light, crispy texture, while Old Bay seasoning delivers that signature coastal flavor. Quick to prepare and cooked to golden perfection in just minutes, these crab cakes are an elegant yet approachable dish perfect for any occasion. Serve them warm with a squeeze of lemon, a crisp salad, or your favorite dipping sauce for a restaurant-quality meal right at home!
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Ingredients
- 1 pound Fresh crabmeat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 large Egg
- 2 tablespoons Lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Celery, finely diced
- 2 Green onion, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, gently combine the crabmeat, taking care to remove any shell fragments.
Step 2
Add the panko breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, chopped parsley, finely diced celery, thinly sliced green onion, salt, and black pepper to the bowl.
Step 3
Gently fold the mixture together using a spatula, ensuring all ingredients are well-distributed but the crabmeat remains in some small chunks.
Step 4
Form the mixture into 8 evenly sized patties, about 3 inches in diameter each.
Step 5
Heat the olive oil in a large non-stick skillet over medium-high heat.
Step 6
Once the oil is hot, carefully place the crab cakes into the skillet, ensuring they do not crowd the pan.
Step 7
Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and heated through.
Step 8
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 9
Serve the crab cakes hot, garnished with a wedge of lemon or additional fresh parsley if desired.
Nutrition Facts
| Serving size | (775.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1382.2 |
| Total Fat 90.2g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 518.5mg | 0% |
| Sodium 7124.9mg | 0% |
| Total Carbohydrate 40.0g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 5.2g | |
| Protein 102.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 603.9mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1902.7mg | 0% |
Source of Calories