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.
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
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.
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|
|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|
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.
Serving size: 2 crab cakes
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|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 1g||9%|
|Vitamin A 16%||Vitamin C 43%|
|Calcium 8%||Iron 8%|
|Vitamin K 7 mcg||Potassium 609 mg|
|Magnesium 69 mg|