Only a few more meat free weeks to go people! Are you ready? This week, I made some crab cakes and they were amazing! Serve them up with some fresh greens and you have a quick meal that the whole family can enjoy. Another win for this recipe is that is has mayo in it, which as you know Hubs does not eat intentionally. He remarked how moist these cakes were on the inside after lamenting his tuna at lunch was dry. Bro, a little mayo goes a long way. Get on my level.
First up, you don’t need a lot of ingredients. A can of lump crab will give you 8 silver dollar sized crab cakes. I like to keep them small because they are easier to share with the kids and if you have leftovers, they fit nicely into my bento boxes (aff link). They can be eaten cold or warm as leftovers – well the first time around too I guess – but you can rest easy knowing you can take them to the office without worrying about reheating fish in the microwave.
Once you’ve got your cakes formed, I let them sit for 10 minutes or so to get a good shape and are fully “stuck.” You can heat the oil at this time, I use peanut oil. You need about a 1/4-1/2 inches in the pan. Once the oil is hot, place your cakes in and cook for 7-10 minutes on each side. Don’t mess around with the cakes as they cook because you want a nice crust to develop on the outside. Crispy and delicious.
Quick and Easy Crab Cakes
- 1/2 cup almond flour
- 1 8 ounce can of lump crab meat
- 1 teaspsoon of each: paprika, onion powder, garlic powder, chili powder
- 2 green onions, chopped
- 1 egg
- 1-2 Tbs mayo
- peanut oil for frying
- Combine all ingredients and form into 8 silver dollar-sized cakes
- Let sit for 10 minutes while the peanut oil heats up
- Place the cakes into the pan and let cook up for 7-10 minutes, flip once the cake can move freely in the pan and the edges are crispy
- Repeat the cooking method until cake is crispy on all sides
- Serve immediately or allow to chill before refrigerating
Are you a crab cake fan? What’s your favorite way to eat them?