Starter & Snack

Crab Cakes

Name: Crab Cakes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 16 servings
Ingredients: 1 egg; 3 tablespoons grapeseed oil, 1 ounce at a time; 1 teaspoon ground ginger powder; 1 teaspoon ground white pepper; 1 teaspoon hot sauce, such as Tabasco; Juice of 1 lemon; 1 pound lump crab, picked; 1/2 cup mayonnaise; 1/4 cup panko (Japanese breadcrumbs); 2 teaspoons seafood seasoning, such as Old Bay

2 October 2026

Not yet ratedRate Recipe

Total Time65 Mins

Serves16

Per Serving$1.14

If you want to add more dairy free, pescatarian, and ketogenic recipes to your repertoire, Crab Cakes might be a recipe you should try. For $1.14 per serving, you get a hor d'oeuvre that serves 16. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 104 calories.

Pescatarian Ketogenic Starter & Snack Eggs

Method:

1
In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps.
2
Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour. Next, portion the crab into 2 ounce cakes and lightly dust with flour.
3
Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice. Keep refrigerated and covered.

Adapted from Foodnetwork

Kit For This Recipe

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