The Best Crab Cake Recipe Without Filler
Are you looking for the perfect crab cake recipe that won’t be filled with unnecessary fillers? This recipe is the one for you! It’s quick and easy to make and yields delicious results. It’s made with fresh crab meat and a few simple ingredients. With this recipe, you’ll have the perfect crab cake every time. Read on to learn how to make it.
Ingredients
To make the best no-filler crab cake, you’ll need the following ingredients:
- 1 pound of fresh crab meat
- 1/4 cup of mayonnaise
- 1 teaspoon of Dijon mustard
- 1/4 cup of finely chopped red bell pepper
- 1/4 cup of finely chopped celery
- 1/4 cup of finely chopped onion
- 1/2 teaspoon of Worcestershire sauce
- 1 teaspoon of Old Bay seasoning
- 1/2 cup of bread crumbs
- 2 tablespoons of melted butter
- 1/4 teaspoon of ground black pepper
Instructions
To make the best no-filler crab cake, start by picking through the crab meat and removing any shells or cartilage. In a large bowl, combine the mayonnaise, Dijon mustard, red bell pepper, celery, onion, Worcestershire sauce, Old Bay seasoning, bread crumbs, melted butter, and ground black pepper. Mix everything together until it’s well combined. Then, add the crab meat and mix gently until everything is just combined. Divide the mixture into 8 equal portions and shape each portion into a patty. Heat a large skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, add the patties and cook for about 4 minutes on each side, or until golden brown and cooked through.
Serving
These crab cakes are the perfect appetizer or side dish. Serve with a side of tartar sauce or your favorite dipping sauce. They’re also great on top of a salad or in a sandwich. Enjoy!
Nutrition
This recipe yields 8 servings. Each serving of crab cake has about:
- 220 calories
- 15 grams of fat
- 7 grams of carbohydrates
- 13 grams of protein
- 2 grams of fiber
- 1 gram of sugar
- 88 milligrams of sodium
These crab cakes are a great way to get in some protein and healthy fats. They’re also low in carbohydrates and sugar, making them a great option for anyone watching their sugar intake or following a low-carb diet. Enjoy!
Storage
These crab cakes can be stored in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F for 10 minutes, or until heated through. They can also be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake as directed above.
Tips and Tricks
If you don’t have fresh crab meat, you can use canned or frozen crab meat. Just make sure to drain it well and pick through it to remove any shells or cartilage. You can also substitute the bread crumbs for crushed crackers or panko. To make the crab cakes extra crispy, dip them in beaten egg before frying. Finally, feel free to add any of your favorite seasonings or herbs to the mixture for extra flavor.
Conclusion
This no-filler crab cake recipe is quick, easy, and yields delicious results. It’s made with fresh crab meat and a few simple ingredients. With this recipe, you’ll have the perfect crab cake every time. Serve with a side of tartar sauce or your favorite dipping sauce and enjoy!
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