Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free. Use gluten-free panko crumbs in place of bread crumbs.


"Worlds can be found by a child and an adult bending down and looking together under the grass stems or at the skittering crabs in a tidal pool." -Mary Catherine Bateson

The refrigerator light goes on...

You can use small mandarin oranges, tangelo, tangerine or clementines for this recipe but satsumas are native to Louisiana and easily available here. Alternatively, half of a small navel orange will work but will not have the same sweetness as the smaller orange.

The crab cakes are easier to cook on a flat top griddle than in the skillet if you have one. Either way, it is key to get the pan quite hot so that the crab cakes sear nicely to help hold them together but you have to turn the heat down slightly to keep them from burning.



Satsuma Crab Cakes

Servings: 2 | Serving size: 2 crab cakes

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftovers are OK (try crab cake sandwiches!) but should be consumed within 48 hours.

Serve with Plain Mashed Potatoes or Healthy French Fries or Plain Mashed Potatoes - Low Sodium Version


Serve with Roasted Tomatoes

1 large egg yolk
1 tsp Dijon mustard
1 1/6 tsp salt
1 tsp no salt added Cajun spice
1 tsp Worcestershire sauce
1 satsuma (tangerine)
8 ounces lump crab meat
1 small rib celery (finely minced)
1 small shallot (finely minced)
2 Tbsp breads crumbs or gluten-free panko crumbs
2 tsp olive oil

Satsuma Crab Cakes recipe from Dr. Gourmet
Separate the satsuma into wedges and coarsely chop up 8 of the wedges. Set aside.

Juice the rest of the wedges of the satsuma into a small bowl, discarding the solids. Add the egg yolk, mustard, salt, Cajun spice, and Worcestershire sauce and whisk together until smooth.

Add the chopped satsuma wedges, crab meat, celery, shallot, and bread crumbs and fold together.

Shape the mixture into 4 patties and place on a piece of waxed paper on a plate. Place in the freezer for 20 minutes.

Place a large skillet over high heat and add the olive oil.

When the oil is hot, add the crab cakes and reduce the heat to medium-high.

Cook the crab cakes for 10 minutes on the first side, then turn over and cook for another 8-10 minutes.

Serve immediately.

Nutrition Facts

Serving size: 2 crab cakes

Servings: 2

Amount Per Serving

Calories 197 Calories from Fat 56
% Daily Value
Total Fat 6g 7%
    Saturated Fat 1g 2%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 67mg 24%
Sodium 514mg 20%
Total Carbohydrates 12g 4%
    Dietary Fiber 1g 9%
    Sugars 4g
Protein 23g
Vitamin A 16% Vitamin C 43%
Calcium 8% Iron 8%
Vitamin K 7 mcg Potassium 609 mg
Magnesium 69 mg