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I’m so super excited about these, you guys…
I’ve been wanting to make a FIX approved and gluten-free crab cake recipe for awhile now…but my husband and I are so darn picky about our crab cakes that I think I was afraid to fail.
Our requirement:
jumbo lump crab meat is a must
little to no filler/breading
the mayo must be undetectable
lemon, lemon, lemon
So with Valentine’s Day coming up, I decided to just go for it…because I am sure we will be staying in and crab cakes have always been one of our favorite dinners.
I actually ordered crab cakes on our first date at this great little restaurant in Philly called Le Bus. It’s been a Manayunk staple forever, and their crab cakes are to die for.
I let my date have just the tiniest taste…he was hooked and that turned out to be one of the many times we had Crab Cakes at Le Bus.
And for our wedding dinner, we chose surf and turf – Crab Cakes and Petite Filet Mignon. I’ve heard stories from other brides who never ate their wedding dinner in the chaos that is a wedding day.
This bride? No – this bride was going to EAT. And that food was damn good.
Anyway, back to these crab cakes. I started with Jumbo Lump crabmeat, which is an investment for sure, but totally worth it in a recipe like this. And although I am not a fan of mayo, I added just enough to help bind the crab cakes together. Mayo is now a teaspoon on the updated 21 Day Fix food list. I love this one from Primal Kitchen 
that uses Avocado Oil, but any mayo will do.
I made some fresh gluten free breadcrumbs, and added some lemon juice, a little old bay seasoning, and freshly chopped cilantro. Chives would also be awesome, I just had cilantro to use up.
Because these don’t use a lot of filler, they are super delicate and might fall apart a bit in the pan while cooking. To help with this, assemble the crab cakes ahead of time and place them in the fridge for a hour or so. You might also want to make two at a time so you have plenty of room in your pan to gently flip them when ready.
They came out perfect…so light, lemony, and flaky with just the right amount of crispiness, too. I love adding lots of extra lemon juice on mine – so don’t skimp!
These are delicious over a bed of greens, or served with rice or cauliflower mash. They aren’t difficult to make, but they do feel special and would certainly be a good option if you, like me, can’t get a sitter and will be spending Valentine’s Day at home.
If you give them a try, let me know what you think!
Jumbo Lump Crab Cakes
Ingredients
- 2 teaspoons extra-virgin olive oil
- Olive oil spray
- 2 teaspoons butter or ghee
- 1/2 small onion finely minced
- 3 cloves garlic finely minced
- 1 pound jumbo lump crabmeat
- 1 cup fresh bread crumbs Use Gluten-free bread for GF Crab cakes
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon old bay seasoning
- 1 large egg white
- 1/2 lemon juiced
- 1-2 tablespoons freshly chopped cilantro leaves or chives
- 1/2 teaspoon salt
- Pepper
- Lemon wedges for garnish
Instructions
- Spray a non stick pan with olive oil spray and cook onion for 4-5 minutes over medium-low heat until the onion gets kind of caramelized, and in garlic and cook for an additional minute. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lemon juice, 1/2 tsp of salt, old bay, and cilantro, mixing just until well blended, being careful not to break up the lump crab too much.
- Shape the mixture into 4 fat crab cakes. Sprinkle with a little more salt and put them on a plate, cover, and stick them in the refrigerator to chill for at least an hour.
- To cook, heat butter and olive oil in a non stick pan over medium heat. Add the crab cakes - two at a time, if you want, so you can flip easily - and cook for about 4 minutes each side until nice and crisp. Be careful flipping, as they can fall apart, but they will be delicious even if they do!
- Serve with lots of fresh lemon juice. YUM!
Notes
Nutrition
Jennifer says
Made these for our NYE dinner last night, and they were a hit. I especially love how easy they came together, and then they sat in the frig until we put the boys to bed. This recipe will be made again, for sure!
Nancylynn says
You made my day, Jennifer! ❤️ Happy New Year!
Rachel Saunders says
Where do you find the crab meat? Is it in a can? Or behind the seafood counter? Or frozen? I love crab at restaurants but have never actually made it at home, so I’m clueless!
Nancylynn says
In a can or container near the seafood counter! Good question!
Jill says
What is the calorie count
Nancylynn says
I don’t use an auto calorie counter on the site because, in my experience, they aren’t super accurate. But other readers love MyFitnessPal for calorie info!
GMS says
Have you ever tried or heard of anyone having success in an air fryer? These look amazing I definitely want to give them a try!
Nancylynn says
Yes!!! I made mini ones in my air fryer, but the full sized ones would also work – https://confessionsofafitfoodie.com/the-best-gluten-free-mini-crab-cakes-air-fryer-stove-top/
Monique says
Could you make these in advance? Would they sit for 12 hours ok in fridge before cooked ?
Nancylynn says
YES! This would be perfect for that!
ashlea says
I have now made the crab cakes twice and they are AMAZING. Absolutely amazing. And so easy!!!!
Nancylynn says
YAY!! This makes me incredibly happy!!
Yvonne Cruz says
How do you make gluten free bread crumbs?
Nancylynn says
I just pulse gluten free bread in a blender or food processor!
Julie Long says
made the crab cakes tonight Totally excellent
Nancylynn says
Awesome!! We love these, too!!
Kimberly says
I love all your 21 day fix meals!!
Nancylynn says
Awww…Kimberly!! Thank you SO much!! So happy the recipes are working out for you!! <3 <3 <3
Nikki says
Your anecdotes always make my day. Can’t wait to try these <3
Nancylynn says
This comment made my day!!! Hope you enjoy!!!