Jumbo Lump Crab Cakes
These delicate crab cakes are so lemony and delicious.
Servings: 4
Calories: 262kcal
Ingredients
- 2 teaspoons extra-virgin olive oil
- Olive oil spray
- 2 teaspoons butter or ghee
- 1/2 small onion finely minced
- 3 cloves garlic finely minced
- 1 pound jumbo lump crabmeat
- 1 cup fresh bread crumbs Use Gluten-free bread for GF Crab cakes
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon old bay seasoning
- 1 large egg white
- 1/2 lemon juiced
- 1-2 tablespoons freshly chopped cilantro leaves or chives
- 1/2 teaspoon salt
- Pepper
- Lemon wedges for garnish
Instructions
- Spray a non stick pan with olive oil spray and cook onion for 4-5 minutes over medium-low heat until the onion gets kind of caramelized, and in garlic and cook for an additional minute. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lemon juice, 1/2 tsp of salt, old bay, and cilantro, mixing just until well blended, being careful not to break up the lump crab too much.
- Shape the mixture into 4 fat crab cakes. Sprinkle with a little more salt and put them on a plate, cover, and stick them in the refrigerator to chill for at least an hour.
- To cook, heat butter and olive oil in a non stick pan over medium heat. Add the crab cakes - two at a time, if you want, so you can flip easily - and cook for about 4 minutes each side until nice and crisp. Be careful flipping, as they can fall apart, but they will be delicious even if they do!
- Serve with lots of fresh lemon juice. YUM!
Notes
Makes 4 crab cakes
21 Day Fix: 1/2 YELLOW, 1 RED, 2 TSP (per crab cake)
WW: 5 points (per crab cake) [Calculated using reduced fat mayo]
Nutrition
Serving: 1crab cake | Calories: 262kcal | Carbohydrates: 19g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1303mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg