I loooove these Crab Cakes. There is so much flavor packed in one fat cake. So many colors, spices, vegetables and flavors. They compliment but don't overpower the crab. I hate a crab cake that has no crab... these are packed with good quality lump crab meat.
The base for typical tartar sauce is mayo. I subbed the majority of that with greek yogurt and packed up the flavor with good quality ingredients.
I scoured the relish on the shelves at the store and found none without yellow 5 or other weird ingredients. Instead I opted to buy good quality pickles (only whole ingredients like cucumbers, vinegar, spices and turmeric) and combine that with a little sugar to get that sweet relish flavor.
We recommend a large pan to avoid overcrowding. See above for me overcrowding the pan... lol. This will lengthen the cook times and make it difficult to flip!
4 servings or 8 crab cakes | Prep time: 1 hour | Cook time: 10 minutes
Notes: So much flavor in one little cake! Each serving is super filling and flavor packed. We love this served with our yummy healthy tartar sauce!
1 lb lump crab meat
1/4 cup light Mayo
1/4 cup plain Greek yogurt
1 tbsp Worcestershire sauce
2 tbsp finely diced orange bell pepper
2 tbsp finely diced red onion
1 tbsp Dijon mustard
1/4 cup breadcrumbs
1/4 cup grated parmesan
2 tbsp fresh herbs (parsley or cilantro)
1 tbsp lemon zest
1 tsp old bay
1/2-1 tsp hot sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp olive oil
Whisk the egg with a fork (I did this once I added it to the bowl). Add all ingredients to a bowl and combine. Try not to over mix the crab.
From the mixture form 8 equal sized balls and arrange on a plate. Use the bottom of a glass or a spatula to flatten each of the balls slightly into a crab cake about 1/2”-1” thick.
Cover the plate with plastic wrap and place in the fridge for 30 minutes-1 hour or until ready to prep.
Heat a large sauté pan over medium and add olive oil to heat 1-2 minutes. You want a big pan here, otherwise you may want to do it in 2 batches (note in my pictures I should have used a larger pan but was in a rush). A larger pan allows for even and quicker cook times. It also makes flipping them much easier (which was my struggle).
Add crab cakes into the hot pan and sear for 3 minutes. Flip and sear another 3 minutes. You want both sides golden brown and the cakes cooked all the way through. If you’re unsure or used thicker cakes, you can check the internal temperature to see if you need additional time. We want about 145F.
The crab cakes should have a crispy outside with a creamy soft inside. Serve immediately topped with a dollop of our healthy tartar sauce. We love this with creamy mashed potatoes and a vegetable or in a bulky roll with lettuce and tomato!
Healthy Tartar Sauce
4 servings | Prep time: 5 minutes
Notes: A healthy tartar sauce recipe using simple ingredients with no unnecessary dyes or fillers. By using simple good quality pickles and sugar instead of relish we avoid a lot of added ingredients. We also sub some of the mayo for greek yogurt for extra protein and to pull back on fats.
1/4 cup light Mayo
1/2 cup plain Greek yogurt
2 tbsp minced pickles
1 tsp sugar
2 tbsp lemon juice
1 tbsp fresh herbs (parsley or cilantro)
1 tsp Dijon mustard
1 tbsp minced red onion
Salt and pepper to taste
Add all ingredients to a bowl and combine until well mixed.
Cover and place in fridge until ready to eat.
Serve alongside our delicious crab cakes, air fried fish fillets or really any meal you see fit. I love this on a sandwich or burger!
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.