Description
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!
Ingredients
1/2 cup sliced unsalted almonds
3/4 teaspoon kosher salt or sea salt, divided
12 ounces lump crab meat or imitation crab
2 large eggs 1/2 cup panko bread crumbs (gluten free if necessary)
1/4 cup fresh flat-leaf Italian parsley leaves
Zest and juice of 1/2 medium lemon
1 tablespoon Dijon mustard
1 1/2 teaspoons dried oregano
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Instructions
- 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
