Almond crusted crab cakes are packed with protein and can be served on a bun, lettuce, on a slaw or salad mix, or with Greek yogurt for dipping. They come together quickly too!
Crab cakes always have aΒ fancyΒ orΒ date nightΒ feel to them in my book.Β Brian and I both love crab cakes, but I can honestly say that I don’t think I have ever made them at home.Β It has always been a dish reserved for something we get while dining out.
Now, I am so excited to share this recipe for Almond Crusted Crab Cakes with you to make at home!Β This crab cake recipe comes from the new cookbook The MIND Diet by my friend Julie Andrews. The recipe is very simple and an absolute must-repeat dish!
Keep reading for details about the book and the recipe.
About the Book: The MIND Diet Plan & Cookbook
The MIND Diet Plan & Cookbook is the gorgeous new book by Registered Dietitian Nutritionist and chef, Julie Andrews featuring food inspired by the Mediterranean Diet and the DASH Diet to help prevent Alzheimer’s and Dementia. The book is FILLED with mouth-watering recipes like Crispy Baked Artichoke Hearts, Raspberry Honey Pancakes, Classic Tabbouleh, Sesame Ginger Glazed Salmon, Turkey Sausage and Kale Baked Ziti and Blackberry-Lemon Galette. This is the most comprehensive meal plan, cookbook and lifestyle guide that promotes eating flavorful, nutritious food that helps improve overall health and cognitive function.
These Almond Crusted Crab Cakes immediately caught my eye, and Julie kindly let me make them and share them as a preview for you here on my site!
The crab cakes come together surprisingly easy and quickly – they only need about 3-4 minutes per side to cook, and depending on the size of your pan you can fit multiple crab cakes on the pan to cook at once.
The method is simple:
Begin by creating the almond coating as you pulse the almonds in a food processor.
Then, you combine the crab cake ingredients in the food processor (crab, egg, breadcrumbs, parsley, lemon, dijon). Form the mixture into patty shapes and coat with the crushed almonds.Β Cook for 3-4 minutes per side in a skillet and you are good to go!
The MIND Diet Ingredients:
The MIND Diet is a style of eating that blends the Mediterranean Diet and the DASH Diet Plan to encourage eating nutritious (and delicious!) food.Β Julie does a wonderful job of outlining the details in the beginning of the book.Β If we look at these Almond Crusted Crab Cakes, they have a few star-studded ingredients:
Almonds – Nuts are filled with nutrients like Vitamin E, healthy fat and minerals.Β Julie references a study that concluded that higher long-term total nut intake was linked with better brain health! The MIND Diet recommends consuming a variety of nuts throughout the week.
CrabΒ – Seafood is one of the few food sources of and omega 3 fatty acid, DHA, which helps protect our brain from oxidative stress. The MIND Diet research shares that consuming at least one serving of omega 3 rich seafood per week can have a positive impact on brain health.
Olive OilΒ – Olive oil is mostly monounsaturated fatty acids (MUFAs), vitamin E and antioxidants, which is why you can find it used in many of the MIND diet recipes.
I would love to know if you give this recipe (or the book!) a try!
Almond crusted crab cakes are packed with protein and can be served on a bun, lettuce, on a slaw or salad mix, or with Greek yogurt for dipping. They come together quickly too!
Place the almonds and 1/4 teaspoon of the salt in the bowl of a food processor. Pulse until they resemble crumbs; transfer to a shallow dish.
Place the crab meat, eggs, breadcrumbs, parsley, lemon zest and juice, Dijon mustard, oregano, remaining 1/2 teaspoon salt and black pepper in the food processor. Pulse until a paste forms.
Form the crab mixture into eight patties, then dredge them in the almond crumbs so all sides are covered.
Heat the olive oil in a large skillet over medium heat. Working in two batches, cook the patties for 3 to 4 minutes per side, until the exterior is browned and crispy and the patties are firm.
Store the crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat them by toasting under the broiler until hot.
Notes
Cooking Tip: You can also bake the crab cakes at 375 degrees Fahrenheit for 8 to 12 minutes.
Low FODMAP: if you use gluten free breadcrumbs, this recipe uses ingredients in low FODMAP amounts.
Prep Time:10 minutes
Cook Time:20 minutes
Category:dinner
Method:stove top
Cuisine:seafood
Nutrition
Serving Size:1 crab cake
Calories:251
Sodium:594 mg
Fat:15 g
Saturated Fat:2 g
Carbohydrates:7 g
Fiber:2 g
Protein:23 g
Cholesterol:191 mg
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