Quick & Easy Crab Cakes

Name: Crab Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 container of gluten-free breadcrumbs (8-12 oz.); 1 lb lump crabmeat, flaked (or 2 6 oz. cans of crabmeat, drained); 1 large egg, lightly beaten; 2-3 tablespoons of Primal Kitchen Extra Virgin Olive Oil; Freshly ground black pepper, to taste; Salt, or to taste; 1 small bell pepper, diced; 1 small sweet yellow onion, diced; 2 cloves of garlic, minced; 2 tablespoons of Primal Kitchen Mayo with Avocado Oil; 1 tablespoon of Primal Kitchen Dijon Mustard; 1 teaspoon of Old Bay Seasoning; 1 lemon, cut into 6 wedges; Primal Kitchen Squeeze Chipotle Lime Mayo for dipping

July 14, 2022

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A staple of Maryland cuisine, crab cakes marry the subtle sweetness and briny seaside flavor of fresh crab meat with the creamy indulgence of mayonnaise. Typically served as an appetizer or snack, a good crab cake is equally delicious on a gluten-free roll or served atop mixed greens for an easy salad.

No matter where you live, you deserve a good crab cake. Seasoned with classic Old Bay spices and held together with a mix of vinegary Dijon and creamy mayo, these crab cakes deliver a classic New England flavor without making the trip to Maryland. While much of this recipe is traditional, we veered away from the typical tartar sauce and paired our cakes with creamy Chipotle Lime Mayo for a smoky pepper flavor and a burst of citrus that makes them feel fresh and modern.

Crab Cakes

Rated 3.3 stars by 27 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

289

This easy crab cake recipe will make a plateful of snacks or appetizers in less than 30 minutes. Use Primal Kitchen Squeeze Chipotle Lime Mayo as a crab cake dipping sauce that's creamy with an extra kick of smoky, savory flavor.

Author:

Primal Kitchen

Ingredients

1 container of gluten-free breadcrumbs (8-12 oz.)
1 lb lump crabmeat, flaked (or 2 6 oz. cans of crabmeat, drained)
1 large egg, lightly beaten
2-3 tablespoons of Primal Kitchen Extra Virgin Olive Oil
Freshly ground black pepper, to taste
Salt, or to taste
1 small bell pepper, diced
1 small sweet yellow onion, diced
2 cloves of garlic, minced
2 tablespoons of Primal Kitchen Mayo with Avocado Oil
1 tablespoon of Primal Kitchen Dijon Mustard
1 teaspoon of Old Bay Seasoning
1 lemon, cut into 6 wedges
Primal Kitchen Squeeze Chipotle Lime Mayo for dipping

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Directions

Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic. Sauté for about 4 minutes. Do not brown. Remove from heat.
Combine crabmeat, sautéed veggies, breadcrumbs with egg, mayo, dijon mustard, salt and pepper, and Old Bay seasoning in a large mixing bowl. Thoroughly mix and combine ingredients.
Line a baking sheet with parchment paper. Shape crab cakes and form patties. Place each patty on the sheet. Repeat this process until the entire mixture has been used up.
Heat olive oil in a large frying pan and add 3 to 4 crab cakes. Avoid overcrowding the pan. Brown for about 2 to 3 minutes and flip to brown the other side. Repeat this process until all crab cakes have been cooked.
Serve with lemon wedges and a side of Chipotle Lime Mayo for dipping.