Maryland Crab Cakes - No Filler - Low Carb and Bariatric Friendly
This recipe for Maryland crab cakes uses no filler, so all you get is the creamy flavor of the crab meat with a hint of Old Bay seasoning. I like to use lump crab meat, but you could just as easily use smaller pieces with some lump mixed in for a less expensive alternative that will actually stick together a little bit better than just the lump crab on its own.
Ingredients
- ¼ cup mayonnaise Not salad dressing
- 2 teaspoons Dijon mustard We use horseradish mustard which gives them a little zip.
- 1 large egg beaten
- 1 large egg yolk beaten with whole egg above
- ¼ cup Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoons chopped parsley we use dried, but fresh would also be nice. Double amount if using fresh.
- ½ teaspoon Old Bay
- 1 pound jumbo lump crab meat
- 1 tablespoons butter melted
- fresh lemons cut into wedges
Instructions
- Preheat oven to 400º.
- Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay. Gently fold in crab, being careful not to break up the lumps.
- Divide crab mixture into 4 large or 6 small portions. Shape each into a ball and place on a baking sheet lined with parchment paper.
- Drizzle crab cakes with melted butter. Bake 20 to 25 minutes, until golden brown.
- Add a squeeze of lemon juice before serving.
Video
Notes
Serve with remoulade, lemon aioli, or tartar sauce
Nutrition
Calories: 217kcal | Carbohydrates: 3g | Protein: 26g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 1227mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 1mg
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