Clean Eating Crab Cakes
We're big seafood fans and eat fish regularly. A couple of years ago, I started making crab cakes, and they quickly became a favorite. Now that we eat clean, I revised the recipe. They're still delicious and super easy.
We're big seafood fans and eat fish regularly. A couple of years ago, I started making crab cakes, and they quickly became a favorite. Now that we eat clean, I revised the recipe. They're still delicious and super easy.
- 1 egg
- 1 tbsp lemon juice
- 2 egg yolks
- sauce:
- ingredients:
- 1 tsp worcestershire sauce
- 1/2 tsp garlic salt
- dash of cayenne pepper
- 4 tbsp butter
- 16 oz crab meat (you can use artificial meat. it's usual
- 2 slices ezekiel bread ground
- 1/4 c greek yogurt
- 1 tsp brown mustard
- 1/4 c lemon juice
- 1/2 c bell pepper finely chopped
- 3 green onions sliced or 1/4 cup finely chopped purple oni
- mix all together shape into patties and brown for 4 minutes per side. place on a baking sheet and finish cooking at 350 for 10 minutes. while crab cakes are baking, make the sauce.
- whisk egg yolks and lemon juice together in a smal
- Carbohydrate 10.1153641809518 g
- Cholesterol 727.845625052324 mg
- Fat 59.6342196030442 g
- Fiber 1.47230003844653 g
- Protein 12.7062264594411 g
- Saturated Fat 33.8184065958627 g
- Serving Size 1 1 Recipe (717g)
- Sodium 778.443562605024 mg
- Sugar 8.64306414250531 g
- Trans Fat 4.3467552930688 g
- Calories 612 calories
Step-by-step
- Mix all together, shape into patties and brown for 4 minutes per side.
- Place on a baking sheet and finish cooking at 350 for 10 minutes.
- While crab cakes are baking, make the sauce.
- Whisk egg yolks and lemon juice together in a small saucepan over very low heat.
- Add butter and keep whisking as it melts.
- Whisk continuously for 4-5 minutes or until sauce starts to thicken.
- Add in cayenne pepper and serve immediately on crab cakes.
Ezekiel bread performs the structural heavy lifting in this formulation. Ground bread absorbs excess moisture from the crab meat and binders without relying on conventional refined starches. Substituting standard white bread changes the absorption rate entirely. Whole sprouted grain bread holds onto free liquid differently, which directly affects whether the formed patties stay intact in the hot skillet.
Initial failures often happen during the pan-sear phase. Browning patties for four minutes per side requires a medium-high heat threshold and a well-oiled pan. Flipping them too early causes structural failure because the egg and bread matrix has not yet coagulated under the heat. Transferring the browned cakes to a baking sheet at 350 degrees Fahrenheit for ten minutes completes the interior cooking safely without burning the exterior crust.
Emulsifying the accompanying sauce demands strict temperature control. Whisking egg yolks and lemon juice over very low heat prevents the eggs from scrambling. Butter must be incorporated gradually while the pan remains cool enough to prevent the dairy solids from breaking the emulsion. Continuous whisking for four to five minutes yields a thickened consistency capable of coating the back of a spoon.
Adapting this dish for dietary preferences involves minor adjustments to the binders. Greek yogurt replaces traditional mayonnaise, introducing a tangy lactic acidity while maintaining the necessary moisture for the crumb mixture. Artificial crab meat functions as a viable alternative for seafood allergies or budget constraints, though its higher water content requires careful pressing in a clean towel before mixing.
