This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs.
"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend." -Zenna Schaffer, Author
I have had crab cakes with and without breadcrumbs. There are recipes that are more breadcrumb than crab, and all versions have their plusses and minuses. You can also use a wide variety of ingredients: whole wheat breadcrumbs, panko, gluten free breadcrumbs or even crumbled rice cakes.
This version uses just a little bit of breadcrumb and the crab flavor really comes through. It is enhanced by the salty-umami flavor of the blue cheese and these are terrific for both a quick and easy weeknight meal or your next dinner party.
Servings: 4 | Serving size: 2 crab cakes
Cooking Time: 30 Minutes
This recipe can easily be multiplied. The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.
Serve with Roasted Potatoes or Plain Mashed Potatoes and Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini
Pick over crabmeat, removing any shell.
Place in a medium mixing bowl.
Place the mustard, egg, lemon juice, and blue cheese in a blender or mini chopper.
Process until smooth.
Add the breadcrumbs, shallot, celery, and blue cheese mixture to the mixing bowl with the crab.
Season with pepper.
Fold together gently until well blended. Be careful to not break up the crabmeat too much.
Form into 4 cakes and chill. These can be made up to 12 hours in advance.
Preheat the oven to 400° F.
Place the oil in a large skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil to cook and reduce the heat to medium-high.
Cook for about three minutes.
Turn the cakes over and cook for about 2 minutes.
Place the pan in the hot oven.
Cook for another 9 – 10 minutes.
Serving size: 2 crab cakes
Amount Per Serving
|Calories 240||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||11%|
|Saturated Fat 3.5g||18%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 2g||6%|
|Vitamin A 8%||Vitamin C 5%|
|Calcium 16%||Iron 8%|
|Vitamin K 6mcg||Potassium 500mg|