Chesapeake Bay Crab Cakes

These Chesapeake Bay Crab Cakes are a delightful combination of sweet crab meat and aromatic seasonings, perfectly pan-fried to create a crispy exterior. A gluten-free adaptation of a classic dish, they bring the taste of the bay to your table with every bite.

Ingredients

• Fresh lump crab meat - 250 grams
• Mayonnaise - 2 tablespoons
• Dijon mustard - 1 tablespoon
• Worcestershire sauce - 1 teaspoon
• Old Bay seasoning - 1 teaspoon
• Chopped green onion - 2 tablespoons
• Gluten-free breadcrumbs - 1/4 cup
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons

Steps

1. In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onion, gluten-free breadcrumbs, egg, salt, and black pepper. Mix gently to combine without breaking up the crab meat too much.
2. Shape the mixture into 4 equal-sized patties, about 2.5 cm thick. Place them on a plate and refrigerate for at least 15 minutes to help them firm up.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
4. Remove the crab cakes from the skillet and let them drain on paper towels for a minute before serving.

Nutrition

• Calories: 350
• Protein: 24 g
• Carbs: 15 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 160 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in Omega-3 fatty acids, promoting heart and brain health.

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