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Crab Cakes
Rated 5.0 stars by 1 users
Category
Fish & Seafood
Makes
8 crab cakes
Active Time
30 minutes
Total Time
30 minutes
Calories
190
Creator
Culinary Genie
Perfect as an appetizer for a dinner party, as a main dish or served as a sandwich, these crab cakes are dairy-free and perfectly seasoned with Cajun Creole Seasoning Blend. Can easily be made gluten-free and egg-free.
Ingredients
-
1 cup plain panko bread crumbs or gluten-free plain panko bread crumbs
-
⅓ cup mayonnaise or vegan mayonnaise
-
⅓ cup chopped green onions
-
2 large eggs, beaten or 6 tablespoons vegan liquid eggs (such as JUST egg)
-
1 teaspoon Cajun Creole Seasoning Blend
-
1 pound jumbo lump crabmeat, drained
-
2 tablespoons olive oil
Directions
In medium bowl, combine bread crumbs, mayonnaise, onions, eggs and Cajun Creole Seasoning Blend. Stir until well mixed.
Gently fold in crabmeat. Shape into 8 crab cakes.
In large skillet, heat olive oil over medium heat. When hot, add crab cakes. Cook until golden brown on both sides, about 6-8 minutes.
Notes
Crab cakes can be prepared through step 2 and individually
frozen, then thawed before continuing with step 3.
Nutrition
Serving Size
1 crab cake
Calories 190,
Total Fat
12 g,
Saturated Fat
2 g,
Cholesterol
50 mg,
Sodium
500 mg,
Carbs
11 g,
Fiber
0 g,
Sugar
1 g,
Protein
10 g